Grilled sea bream with bilbaína dressing

50 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Bream 2.5 kg
Vinegar 0.0 l
Parsley 0.0 g
Lettuce 0.0 ud
Lemon 0.25 kg
Salad tomato 0.25 kg
Potatoe 0.75 kg
Elaboration

For the bream:

  • Clean the bream and remove the whole loins left with the head on.

For the garnish:

  • Baker’s potatoes (sliced roasted potatoes) without onion.
  • Prepare a simple salad of lettuce, tomato and spring onion.

For the sauce:

  • Vinaigrette sauce for the salad.
  • Fried chopped garlic with dried chilli pepper. Set aside to decorate.

ASSEMBLY

  • Add a little lemon juice to the fish and season with salt and pepper.
  • Grill the fish until cooked through
  • Remove the fish from the grill and splash with vinegar.
  • Then add the fried garlic and dry hot chilli pepper.
  • Place a bed of baker’s potato on the plate and the fish on top with the fried sauce.
  • Accompany the dish with the dressed salad.
Nutritional information (1 portion)
Fiber 4.22 g
Saturates 14.71 g
Monounsaturated fatty acids 56.61 g
Polyunsaturated fatty acids 9.75 g
Cholesterol 190.38 mg
Calcium 175.27 mg
Iron 5.72 mg
Zinc 3.14 mg
Vitamin A 237.3 ug
Vitamin C 65.21 g
Folic acid 87.57 ug
Salt (Sodium) 112.0 mg
Sugars 7.7 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.