Spanish · Dinner
Grilled Sea Bream (High-Protein)
Grilled sea bream fillet finished with a lemon-garlic-parsley dressing and served over a warm white bean and cannellini mash. Smoked paprika, olive oil and sherry vinegar deliver classic Spanish coastal flavour, with a boiled egg adding extra protein and richness to this high-protein plate.
$8
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
517Calories
52.4gProtein
26.8gFat
21.5gCarbs
1.9gSugar
6.3gFiber
877mgSodium
328mgChol
5.4gSat Fat
1150mgPotassium
140mgCalcium
4.8mgIron
2.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat sea bream fillet dry, season both sides with salt and pepper, and let rest 5 minutes at room temperature.
2
Bloom
Warm 1 tablespoon olive oil in a small saucepan over medium-low heat with minced garlic and smoked paprika for 45 seconds until pale gold.
3
Simmer
Add cannellini beans and 2 tablespoons water, mash roughly with a fork, and simmer over low heat 4 minutes until thickened.
4
Grill
Brush fillet skin with remaining 1 tablespoon olive oil and grill skin-side down 4 minutes over high heat, flip, grill 2 minutes more until opaque.
5
Finish
Whisk lemon juice, sherry vinegar and chopped parsley in a bowl, season with a pinch of salt.
6
Plate
Spoon bean mash onto plate, lay grilled fillet on top, halve boiled egg over fish, drizzle parsley dressing, serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g sea bream fillet
- 1 cup170g cannellini beans, cooked and drained
- 22 large eggs, hard-boiled
- 4 tbsp4 tbsp extra virgin olive oil
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp sherry vinegar
- 1 tsp1 tsp smoked paprika
- 4 tbsp4 tbsp fresh parsley
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 44 lemon wedges
