A sea bream salad that looks gourmet, tastes delicious, and, despite the long list of ingredients is easy to do. Tastes delicious!
Sea Bream With Grape Salad And Apple Cider Vinaigrette
| Main Dish | Salads And Soups | Low Calorie | Paleo | Fish And Seafood |
Ingredients
- For the fish
- 4 x 450 g (medium) sea breams
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tbsp olive oil
- For the salad
- 100 g romaine lettuce
- 100 g iceberg lettuce
- 100 g cucumber
- 150 g (2 medium) tomato
- 150 g green grapes
- 40 g (2 small) shallots
- 80 g (2 sticks) celery
- For the vinaigrette
- 4 tbsp olive oil
- 2 tbsp apple cider vinegar
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
Instructions
Preparation
- Make sure the sea breams are descaled and gutted.
- Remove the sea breams from the fridge 30 minutes before cooking.
- Roughly shred the romaine and iceberg lettuce.
- Top, tail and dice the cucumber.
- Roughly dice the tomato.
- Halve the grapes.
- Finely chop the shallots.
- Finely slice the celery.
Method
- Step 1
- Preheat a fan-assisted oven to 200°C.
- Step 2
- Lay the sea breams on a roasting tray.
- Mix the ingredients to cook the sea breams: salt, black pepper, garlic powder and olive oil in a small bowl.
- Use a pastry brush to cover the fish with the seasoned oil, turn the fish and repeat.
- Step 3
- Roast the sea bream in the centre of the oven for 30 mins.
- Step 4
- Meanwhile, mix the lettuce, cucumber, tomatoes, grapes, shallots and celery in a bowl and divide equally between two plates.
- Step 5
- When the fish are cooked, a meat thermometer should read 63°C, place one fish on each plate on top of the salad.
- Step 6
- In a small bowl, mix the vinaigrette ingredients: olive oil, apple cider vinegar, salt, black pepper, and garlic powder.
- Pour equal amounts of the vinaigrette over each sea bream; make sure to cover the edible flesh from head to tail.
- Step 7
- Serve.
Alex