Fried Sea Bream

with Spanish Style Quinoa Salad

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Low-Carb
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Low-Carb
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Instructions

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1 Cook quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine colander. Add 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 minutes or until the liquid is fully absorbed and the quinoa is tender.

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2 Prep vegetables

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

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3 Fry vegetables

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

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4 Finish quinoa

Add the drained quinoa, 1/1.5/2 Tbsp of lemon juice and the chopped fresh basil to the pan and give everything a good mix up. Remove the pan from the heat and set it aside. Keep warm.

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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.

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6 Fry fish

Heat oil in a pan over a medium-high heat. Once hot, add the seasoned seabream fillets 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 quinoa plain with fresh vegetables on the side.

Pro tip

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

Crispy fish served over moist, flavor-packed quinoa - Yum!

Cooking Time: 25 min

Cals 678 · Prot 68.5 · Carbs 68.9 · Fat 13.3

Ingredients

Number of people

Fish

Seabream 350.00 Grams
Salt 0.75 Tsp
Black pepper 0.50 Tsp
Paprika powder 2.00 Grams
Corn starch 20.00 Grams
Olive oil 2.00 Tbsp

Quinoa

White quinoa 100.00 Grams
Water 300.00 ML
Vegetable stock cube 0.50 Pieces
Celery stick 1.00 Pieces
Shallots 1.00 Pieces
Garlic cloves 2.00 Pieces
Tomatoes 2.00 Pieces
Olive oil 2.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.25 Tsp
Lemon 1.00 Pieces
Fresh basil 15.00 Grams

Crispy fish served over moist, flavor-packed quinoa - Yum!

Cooking Time: 25 min

Cals 678 · Prot 68.5 · Carbs 68.9 · Fat 13.3

Instructions

photo

1 Cook quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine colander. Add 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 minutes or until the liquid is fully absorbed and the quinoa is tender.

photo

2 Prep vegetables

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

photo

3 Fry vegetables

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

photo

4 Finish quinoa

Add the drained quinoa, 1/1.5/2 Tbsp of lemon juice and the chopped fresh basil to the pan and give everything a good mix up. Remove the pan from the heat and set it aside. Keep warm.

photo

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.

photo

6 Fry fish

Heat oil in a pan over a medium-high heat. Once hot, add the seasoned seabream fillets 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 quinoa plain with fresh vegetables on the side.

Pro tip

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

Ingredients

Number of people

Fish

Seabream 350.00 Grams
Salt 0.75 Tsp
Black pepper 0.50 Tsp
Paprika powder 2.00 Grams
Corn starch 20.00 Grams
Olive oil 2.00 Tbsp

Quinoa

White quinoa 100.00 Grams
Water 300.00 ML
Vegetable stock cube 0.50 Pieces
Celery stick 1.00 Pieces
Shallots 1.00 Pieces
Garlic cloves 2.00 Pieces
Tomatoes 2.00 Pieces
Olive oil 2.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.25 Tsp
Lemon 1.00 Pieces
Fresh basil 15.00 Grams
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