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Pan-Seared Sea Bream with Saffron-Infused Cauliflower Puree and Roasted Brussels Sprouts
Pan-Seared Sea Bream with Saffron-Infused Cauliflower Puree and Roasted Brussels Sprouts

Pan-Seared Sea Bream with Saffron-Infused Cauliflower Puree and Roasted Brussels Sprouts
A sophisticated dish featuring sea bream with a saffron-infused cauliflower puree and roasted Brussels sprouts.
Pan-Seared Sea Bream with Saffron-Infused Cauliflower Puree and Roasted Brussels Sprouts

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
  • 150
    g
     cauliflower
  • 0.1
    g
     saffron
  • 100
    g
     brussels sprouts
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 1
    clove
     garlic
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Pan-Seared Sea Bream with Saffron-Infused Cauliflower Puree and Roasted Brussels Sprouts
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the sea bream with salt and pepper.
  3. Heat olive oil in a pan over medium-high heat.
  4. Sear the sea bream for about 3 minutes on each side until golden brown.
  5. Transfer the fish to a baking sheet and finish cooking in the oven for another 10 minutes.
  6. In a pot, boil cauliflower until tender, about 10 minutes.
  7. Drain and blend cauliflower with saffron, a pinch of salt, and lemon juice until smooth.
  8. Toss Brussels sprouts with olive oil, salt, and minced garlic.
  9. Roast Brussels sprouts in the oven for about 15 minutes until crispy.
  10. Serve the sea bream on a bed of saffron-infused cauliflower puree with roasted Brussels sprouts on the side.
Nutrition Per Serving 477 g Per 100g
Energy 398.8 kcal 84 kcal
Protein 46.7 g 9.8 g
Fibre 6.9 g 1.4 g
Salt 0.3 g 0.1 g
Sugar 5.5 g 1.2 g
Carbohydrates 18.2 g 3.8 g
Fat 22.3 g 4.7 g
  • 1
    item
     sea bream
  • 150
    g
     cauliflower
  • 0.1
    g
     saffron
  • 100
    g
     brussels sprouts
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 1
    clove
     garlic
1
Servings
0

Preheat the oven to 200°C.

Season the sea bream with salt and pepper.

Heat olive oil in a pan over medium-high heat.

Sear the sea bream for about 3 minutes on each side until golden brown.

Transfer the fish to a baking sheet and finish cooking in the oven for another 10 minutes.

In a pot, boil cauliflower until tender, about 10 minutes.

Drain and blend cauliflower with saffron, a pinch of salt, and lemon juice until smooth.

Toss Brussels sprouts with olive oil, salt, and minced garlic.

Roast Brussels sprouts in the oven for about 15 minutes until crispy.

Serve the sea bream on a bed of saffron-infused cauliflower puree with roasted Brussels sprouts on the side.

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