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Sea bream fillet with sauce vierge
🐟 Fish · For 1 serving(s)
230 kcal · per serving
Protein 28 g
Carbs 4 g
Fat 12 g
Fibre 1 g
Ingredients
- sea bream140 g
- tomato80 g
- fresh herbs8 g
- lemon juice10 g
- olive oil8 g
Method
- Mix the finely diced tomato, herbs, lemon and oil into a sauce vierge.
- Cook the sea bream skin-side for 4 min then 1 min flesh-side.
- Coat with the sauce vierge and serve.