Name: Grilled Sea Bass with Saffron Rice and Seasonal Vegetables
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 item sea bass; 0.5 g saffron; 150 g basmati rice; 2 tbsp olive oil; 100 g zucchini; 100 g carrot; 100 g red bell pepper; 1 item lemon; 10 g parsley; 2 clove garlic; 1 tsp salt; 0.5 tsp black pepper

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Grilled Sea Bass with Saffron Rice and Seasonal Vegetables

Grilled Sea Bass with Saffron Rice and Seasonal Vegetables

A light yet satisfying meal featuring grilled sea bass, aromatic saffron rice, and a medley of seasonal vegetables.

To provide a balanced meal with lean protein, complex carbohydrates, and a variety of vegetables to support energy needs for cycle training.

Ingredients:

2
item
sea bass
0.5
g
saffron
150
g
basmati rice
2
tbsp
olive oil
100
g
zucchini
100
g
carrot
100
g
red bell pepper
1
item
lemon
10
g
parsley
2
clove
garlic
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the grill to medium-high heat.
Season the sea bass with salt and black pepper.
In a small bowl, mix olive oil with minced garlic and brush over the fish.
Grill the sea bass for about 5-6 minutes on each side until cooked through.
In a pot, bring water to a boil and add saffron and basmati rice. Cook according to package instructions.
Slice zucchini, carrot, and red bell pepper into thin strips.
In a pan, heat olive oil and sauté the vegetables until tender.
Serve the grilled sea bass on a bed of saffron rice with sautéed vegetables on the side.
Garnish with chopped parsley and lemon wedges.

Nutrition	Per Serving 600 g	Per 100g
Energy	732 kcal	122 kcal
Protein	50 g	8.3 g
Fibre	10 g	1.7 g
Salt	1 g	0.2 g
Sugar	8 g	1.3 g
Carbohydrates	80 g	13.3 g
Fat	30 g	5.0 g

2
item
sea bass
0.5
g
saffron
150
g
basmati rice
2
tbsp
olive oil
100
g
zucchini
100
g
carrot
100
g
red bell pepper
1
item
lemon
10
g
parsley
2
clove
garlic
1
tsp
salt
0.5
tsp
black pepper

Preheat the grill to medium-high heat.

Season the sea bass with salt and black pepper.

In a small bowl, mix olive oil with minced garlic and brush over the fish.

Grill the sea bass for about 5-6 minutes on each side until cooked through.

In a pot, bring water to a boil and add saffron and basmati rice. Cook according to package instructions.

Slice zucchini, carrot, and red bell pepper into thin strips.

In a pan, heat olive oil and sauté the vegetables until tender.

Serve the grilled sea bass on a bed of saffron rice with sautéed vegetables on the side.

Garnish with chopped parsley and lemon wedges.

Grilled Sea Bass with Saffron Rice and Seasonal Vegetables Grilled Sea Bass with Saffron Rice and Seasonal Vegetables

Ingredients:

Preparation Time: 45 minutes

Instructions:

Grilled Sea Bass with Saffron Rice and Seasonal Vegetables

Grilled Sea Bass with Saffron Rice and Seasonal Vegetables