Spanish · Dinner
Grilled Sea Bream
Grilled sea bream fillet with lemon, garlic and parsley, served over charred asparagus and herbed cauliflower rice. Cooked skin-side down on a hot grill to crisp the exterior while keeping the flesh moist, finished with minimal olive oil and smoked paprika for a light, smoky coastal character.
$8
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
313Calories
37.2gProtein
13.4gFat
11.8gCarbs
3.9gSugar
4.9gFiber
298mgSodium
77mgChol
2.3gSat Fat
1020mgPotassium
78mgCalcium
2.8mgIron
3.1mcgVitamin B12
52mgVitamin C
Goes well with
Albariño wine
local
Horchata de chufa
international
low-calorie
gluten-free
low-carb
low-cholesterol
protein-rich
low-calorie
Instructions
1
Prep
Pat the fish fillet dry, rub both sides with 1 teaspoon olive oil, minced garlic, salt and pepper.
2
Grill
Place fish skin-side down on medium-high heat for 4 minutes until skin is golden and releases easily.
3
Grill
Flip fillet, grill asparagus tossed with remaining oil and paprika for 3–4 minutes, turning asparagus once, until fish flakes and asparagus chars.
4
Plate
Move fish to plate, add cauliflower rice and asparagus, top with parsley, squeeze lemon juice, and serve with wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet (sea bream), skin on
- 4 tsp4 tsp olive oil, divided
- 2 clove2 clove garlic
- 11 lemon
- 2 tbsp2 tbsp fresh parsley
- 7 oz200g asparagus spears, trimmed
- 7 oz200g cauliflower rice
- 1/2 tsp1/2 tsp smoked paprika
- salt, a pinch
- black pepper, a pinch
