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Autumnal Grilled Sea Bream with Black Garlic and Jerusalem Artichoke Puree
Autumnal Grilled Sea Bream with Black Garlic and Jerusalem Artichoke Puree

Autumnal Grilled Sea Bream with Black Garlic and Jerusalem Artichoke Puree
A sophisticated dish featuring grilled sea bream paired with a rich black garlic and Jerusalem artichoke puree.
Autumnal Grilled Sea Bream with Black Garlic and Jerusalem Artichoke Puree

To provide a balanced meal with a focus on protein and seasonal vegetables, supporting muscle recovery and energy replenishment.

Ingredients:
1
Servings
  • 1
    item
     sea bream
  • 3
    clove
     black garlic
  • 150
    g
     jerusalem artichoke
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 5
    g
     thyme
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Autumnal Grilled Sea Bream with Black Garlic and Jerusalem Artichoke Puree
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the sea bream with salt, pepper, and a drizzle of olive oil.
  3. Grill the sea bream for about 5 minutes on each side until cooked through.
  4. Boil the Jerusalem artichokes until tender, about 20 minutes.
  5. Blend the boiled artichokes with black garlic, olive oil, and a squeeze of lemon juice until smooth.
  6. Serve the grilled sea bream on a bed of Jerusalem artichoke puree.
  7. Garnish with fresh thyme and lemon wedges.
Nutrition Per Serving 458 g Per 100g
Energy 611.1 kcal 133 kcal
Protein 44.8 g 9.8 g
Fibre 5 g 1.1 g
Salt 0.2 g 0.0 g
Sugar 16.7 g 3.6 g
Carbohydrates 37.1 g 8.1 g
Fat 38.5 g 8.4 g
  • 1
    item
     sea bream
  • 3
    clove
     black garlic
  • 150
    g
     jerusalem artichoke
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 5
    g
     thyme
1
Servings
0

Preheat the grill to medium-high heat.

Season the sea bream with salt, pepper, and a drizzle of olive oil.

Grill the sea bream for about 5 minutes on each side until cooked through.

Boil the Jerusalem artichokes until tender, about 20 minutes.

Blend the boiled artichokes with black garlic, olive oil, and a squeeze of lemon juice until smooth.

Serve the grilled sea bream on a bed of Jerusalem artichoke puree.

Garnish with fresh thyme and lemon wedges.

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