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

Rinse the quinoa and cook it with a vegetable stock cube, using quinoa and water ratio 1:1.5. Let the quinoa simmer slowly in a covered pot and once cooked all the water should be absorbed.

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2 Slice and dice

Meanwhile, peel and slice celery thinly. Peel and mince onion and garlic. Wash tomatoes and dice them.

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3 Fry

Heat oil in a pan over medium-high heat and fry onions for 3–4 minutes. Add garlic and celery. Continue cooking for 3 minutes. Finally,​ add the tomatoes. Season with salt and pepper.

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4 Mix

Once the quinoa is done, add it to the pan. Season with some lemon juice and chopped fresh basil.

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5 Season

Tap the fish dry with kitchen paper, then season with salt and paprika powder. Spread the corn flour on a shallow plate and very lightly coat the fish fillets.

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6 Fry fish

Heat oil in a pan over medium-high​ heat. Fry the fish for 4–5 minutes per side (skin side first) until cooked and nicely crispy. Serve with the flavorful quinoa.

Tips for fussy eaters

The fish is a hit, maybe keep some quinoa without the vegetables or serve with rice instead.

Pro tip

You can make this same recipe with short grained white rice.

Crispy fish with moist and 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 400 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Paprika powder 4 Grams
Corn flour 20 Grams
Olive oil 1 Tbsp

Quinoa

White quinoa 150 Grams
Vegetable stock cube 0.5 Pieces
Celery stick 1 Pieces
White onion 1 Pieces
Garlic cloves 2 Pieces
Tomatoes 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.25 Tsp
Lemon 1 Pieces
Fresh basil 5 Grams

Crispy fish with moist and flavor packed quinoa. Yum!

Cooking Time: 25 min

Cals 678 · Prot 68.5 · Carbs 68.9 · Fat 13.3

Instructions

photo

1 Cook quinoa

Rinse the quinoa and cook it with a vegetable stock cube, using quinoa and water ratio 1:1.5. Let the quinoa simmer slowly in a covered pot and once cooked all the water should be absorbed.

photo

2 Slice and dice

Meanwhile, peel and slice celery thinly. Peel and mince onion and garlic. Wash tomatoes and dice them.

photo

3 Fry

Heat oil in a pan over medium-high heat and fry onions for 3–4 minutes. Add garlic and celery. Continue cooking for 3 minutes. Finally,​ add the tomatoes. Season with salt and pepper.

photo

4 Mix

Once the quinoa is done, add it to the pan. Season with some lemon juice and chopped fresh basil.

photo

5 Season

Tap the fish dry with kitchen paper, then season with salt and paprika powder. Spread the corn flour on a shallow plate and very lightly coat the fish fillets.

photo

6 Fry fish

Heat oil in a pan over medium-high​ heat. Fry the fish for 4–5 minutes per side (skin side first) until cooked and nicely crispy. Serve with the flavorful quinoa.

Tips for fussy eaters

The fish is a hit, maybe keep some quinoa without the vegetables or serve with rice instead.

Pro tip

You can make this same recipe with short grained white rice.

Ingredients

Number of people

Fish

Seabream 400 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Paprika powder 4 Grams
Corn flour 20 Grams
Olive oil 1 Tbsp

Quinoa

White quinoa 150 Grams
Vegetable stock cube 0.5 Pieces
Celery stick 1 Pieces
White onion 1 Pieces
Garlic cloves 2 Pieces
Tomatoes 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.25 Tsp
Lemon 1 Pieces
Fresh basil 5 Grams
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