Sea bream fillet bundles alternate with lemon slices on skewers and are then grilled until the sea bream is cooked and the lemon slices are caramelized. A summer spectacular.
About Micol Negrin
Micol Negrin is a chef specializing in Italian cuisine and the owner of Rustico Cooking, a cooking school in Manhattan. A former editor at The Magazine of La Cucina, she has also contributed to Cooking Light, Fine Cooking, and Bon Appétit. Negrin is the author of The Italian Grill, and The Best Pasta Sauces.