Spanish · Dinner
Grilled Sea Bream (Low-Chol)
Sea bream fillet grilled skin-side down until the skin blisters, finished with lemon, garlic and parsley. Served with boiled potatoes and a tomato-olive salad dressed in sherry vinegar, this Spanish-style dish relies on olive oil and citrus for a lean, low-cholesterol finish.
$8
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
392Calories
38.9gProtein
19.8gFat
16.8gCarbs
4.3gSugar
3.6gFiber
463mgSodium
76mgChol
3.4gSat Fat
1180mgPotassium
68mgCalcium
2.3mgIron
3.6mcgVitamin B12
38mgVitamin C
gluten-free
low-cholesterol
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Pat the sea bream fillet dry; score the skin twice with a sharp knife. Season both sides lightly with salt and pepper.
2
Heat
Place potato chunks in salted water over high heat, cook 12 minutes until tender, then drain and halve. Set aside.
3
Sear
Heat 1 teaspoon olive oil in a grill pan over medium-high heat. Lay bream skin-side down, grill 4 minutes until skin blisters and releases cleanly. Flip once, grill flesh-side 2–3 minutes until flakes easily. Add remaining oil and thinly sliced garlic for the last minute, swirling until pale gold. Squeeze lemon juice over fillet, scatter parsley on top.
4
Plate
Lay bream on a plate with halved potato alongside. Toss cherry tomatoes and pitted, sliced olives with sherry vinegar and salt; place salad beside fish, add lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g sea bream fillet, skin on
- 4 tsp4 tsp olive oil, divided
- 2 clove2 clove garlic
- 11 lemon, one half juiced, one half cut into wedges
- 2 tbsp2 tbsp parsley
- 7 oz200g potato, peeled and boiled
- 1/2 cup70g cherry tomato
- 88 green olives, pitted
- 1 tsp1 tsp sherry vinegar
- salt, a pinch
- black pepper, a pinch
