Fried Sea Bream

with Spanish Style Quinoa Salad
Enjoy crispy fish served over flavor-packed quinoa - yum!
Cals 512 · Prot 48 · Carbs 53 · Fat 12
Low-Carb
Calorie smart
Try Hello Chef Now
25 min
Fried Sea Bream with Spanish Style Quinoa Salad
Enjoy crispy fish served over flavor-packed quinoa - yum!
Cals 512 · Prot 48 · Carbs 53 · Fat 12
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Fish
Seabream
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
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

Tips for fussy eaters

Serve the fish over mashed potatoes or rice, with some fresh tomato bites to the side.

Pro tip

Washing quinoa with warm water before draining it, helps remove the bitter-tasting saponins from its surface.

Before you start

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

Instructions

Cook quinoa

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.
Prep vegetables

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.
Fry vegetables

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.
Finish quinoa

4 Finish quinoa

Add the drained quinoa, 1/1.5/2 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.
Season fish

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.
Fry fish

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.

Tips for fussy eaters

Serve the fish over mashed potatoes or rice, with some fresh tomato bites to the side.

Pro tip

Washing quinoa with warm water before draining it, helps remove the bitter-tasting saponins from its surface.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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