Seabream with beetroot puree and lentil salad
July 10, 2020
- 2 whole ASC certified sea breams (600-800gr), gutted and scaled
- salt & pepper
- virgin olive oil
- 100gr. breadcrumbs
Lightly carve the fish with a knife on both sides and spread some olive oil over the skin. Season with salt and pepper and coat with the breadcrumbs.
It is preferable to prepare the beetroot puree and the lentil salad first and leave the fish preparation last.
For the beetroot puree
Puree all the ingredients, except for the yogurt & the pumpkin seeds, in a blender.
Add the yogurt & seeds and stir gently.
For the lentil salad
Boil the lentils in water, with the laurel leaf, for approximately half an hour. Strain and mix with the remaining ingredients.
For the olive-lemon dressing
Add all ingredients in a shaker and shake until homogenized.
For the fish
Heat a grilling pan and cook the fish for approximately 12’ on each side.
Once the fish is cooked, serve on a plate with the lentil salad and the beetroot puree.
Optionally pour the lemon-olive oil dressing over the dish.
Variation: The fish, beetroot puree and lentil salad can be combined on a barley rusk to make a healthy snack