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Roasted Sea Bream with Black Truffle and Autumn Vegetables
Roasted Sea Bream with Black Truffle and Autumn Vegetables

Roasted Sea Bream with Black Truffle and Autumn Vegetables
A sophisticated dish featuring roasted sea bream with the earthy aroma of black truffle, complemented by a medley of seasonal autumn vegetables.
Roasted Sea Bream with Black Truffle and Autumn Vegetables

To provide a balanced meal with the remaining carbohydrates needed for the day, while offering a good balance of protein and vegetables to support recovery and muscle maintenance.

Ingredients:
1
Servings
  • 1
    item
     sea bream
  • 10
    g
     black truffle
  • 100
    g
     butternut squash
  • 50
    g
     brussels sprouts
  • 15
    ml
     olive oil
  • 0.5
    item
     lemon
  • 5
    g
     thyme
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Roasted Sea Bream with Black Truffle and Autumn Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Clean and score the sea bream, then season with salt and pepper.
  3. Slice the black truffle thinly and insert into the scores on the fish.
  4. Peel and cube the butternut squash, and halve the Brussels sprouts.
  5. Toss the vegetables with olive oil, salt, pepper, and thyme.
  6. Place the fish on a baking tray lined with parchment paper.
  7. Arrange the vegetables around the fish.
  8. Roast in the oven for about 35-40 minutes until the fish is cooked through and vegetables are tender.
  9. Squeeze fresh lemon juice over the fish before serving.
Nutrition Per Serving 409 g Per 100g
Energy 292.2 kcal 71 kcal
Protein 43.5 g 10.6 g
Fibre 5.6 g 1.4 g
Salt 0.2 g 0.0 g
Sugar 4.1 g 1.0 g
Carbohydrates 21 g 5.1 g
Fat 10.4 g 2.5 g
  • 1
    item
     sea bream
  • 10
    g
     black truffle
  • 100
    g
     butternut squash
  • 50
    g
     brussels sprouts
  • 15
    ml
     olive oil
  • 0.5
    item
     lemon
  • 5
    g
     thyme
1
Servings
0

Preheat the oven to 200°C.

Clean and score the sea bream, then season with salt and pepper.

Slice the black truffle thinly and insert into the scores on the fish.

Peel and cube the butternut squash, and halve the Brussels sprouts.

Toss the vegetables with olive oil, salt, pepper, and thyme.

Place the fish on a baking tray lined with parchment paper.

Arrange the vegetables around the fish.

Roast in the oven for about 35-40 minutes until the fish is cooked through and vegetables are tender.

Squeeze fresh lemon juice over the fish before serving.

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