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Grilled Sea Bream with Saffron-Infused Cauliflower Puree and Autumn Greens
A sophisticated dish featuring grilled sea bream paired with a creamy saffron-infused cauliflower puree and a medley of seasonal autumn greens.
To provide a balanced meal with high-quality protein, healthy fats, and seasonal vegetables, supporting energy needs for cycle training.
Ingredients:
1
Servings
-
1itemsea bream
-
150gcauliflower
-
0.1gsaffron
-
15mlolive oil
-
100gspinach
-
0.5itemlemon
-
5gthyme
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Instructions:
- 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 4-5 minutes on each side until cooked through.
- In a pot, boil cauliflower until tender, about 10 minutes.
- Drain cauliflower and blend with saffron, a pinch of salt, and a splash of olive oil until smooth.
- Sauté spinach in a pan with olive oil and thyme until wilted, about 3 minutes.
- Plate the grilled sea bream on top of the saffron-infused cauliflower puree.
- Serve with sautéed spinach and garnish with lemon wedges.
| Nutrition | Per Serving 519 g | Per 100g |
|---|---|---|
| Energy | 391.7 kcal | 76 kcal |
| Protein | 46.8 g | 9.0 g |
| Fibre | 7.3 g | 1.4 g |
| Salt | 0.3 g | 0.1 g |
| Sugar | 4.7 g | 0.9 g |
| Carbohydrates | 17 g | 3.3 g |
| Fat | 22.6 g | 4.4 g |
-
1itemsea bream
-
150gcauliflower
-
0.1gsaffron
-
15mlolive oil
-
100gspinach
-
0.5itemlemon
-
5gthyme
1
Servings