Fried Sea Bream

Name: Fried Sea Bream with Spanish Style Quinoa Salad
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 330 Grams of Seabream; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Grams of Paprika powder; 20 Grams of Corn starch; 2 Tbsp of Olive oil; 100 Grams of White quinoa; 300 ML of Water; 1 Pieces of Vegetable stock cube; 1 Pieces of Celery; 1 Pieces of Shallots; 2 Pieces of Garlic cloves; 2 Pieces of Tomatoes; 15 Grams of Fresh basil; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Lemon

with Spanish Style Quinoa Salad

Enjoy crispy fish served over flavor-packed quinoa - yum!

Cals 499 · Prot 50 · Carbs 66 · Fat 6

Low Carb

25 min

Fried Sea Bream with Spanish Style Quinoa Salad

Enjoy crispy fish served over flavor-packed quinoa - yum!

Cals 499 · Prot 50 · Carbs 66 · Fat 6

Low Carb

Ingredients

Fish

Seabream 6*

330 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Paprika powder

2 Grams

Corn starch

20 Grams

Olive oil

2 Tbsp

Quinoa

White quinoa

100 Grams

Water

300 ML

Vegetable stock cube 15*

0.5 Pieces

Celery

1 Piece

Shallots

1 Piece

Garlic cloves

2 Pieces

Tomatoes

2 Pieces

Fresh basil

15 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Lemon

1 Piece

Allergens

*6 Fish, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2086 / 499
Fats (g)	6
of which saturated (g)	0.7
Carbohydrates (g)	66
of which sugars (g)	9.8
Fibers (g)	9.7
Proteins (g)	49.7
Salt (g)	0.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cook quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine colander. Add it to a pan with the measured water and vegetable stock cube. Bring to a boil, reduce the heat to low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

2 Prep vegetables

Meanwhile, peel and finely slice the celery. Peel and chop the shallots and garlic. Wash and dice the tomatoes. Chop the basil.

3 Fry vegetables

Heat a drizzle of oil in a pan over a medium heat. Fry the shallots for 2 min. Add the garlic and celery. Cook for 2 min further. Add the tomatoes. Season with salt and pepper.

4 Finish quinoa

Add the drained quinoa, 1 Tbsp of lemon juice and the chopped basil to the pan and give everything a good mix up. Remove the pan from the heat and set it aside. Keep warm.

5 Season fish

Pat the seabream fillets dry with kitchen paper and season them with salt, black pepper and paprika powder. Add the corn starch to a shallow plate and turn the seabream in it until coated.

6 Fry fish

Heat another drizzle of oil in a pan over a medium-high heat. Once hot, add the seasoned seabream fillets, skin-side down, and fry for 4 min or until crispy. Flip and cook for 1 min further. Serve with the quinoa.

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