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Ingredientes
- 4 x Sea bream fillets, about 150 g each
- Â Â Salt and freshly grnd pepper
- 1 sprg dill
- 2 med Tomatoes, seeded and diced
- 50 ml Red wine vinegar
- 100 ml Extra virgin olive oil
- 20 gm Shallots, finely minced
- 15 ml Basil, finely sliced
- 1 lt Court bouillon
Direcciones
- Season the sea bream and place in a steamer. Place the dill on top of the fish.
- To make the tomato vinaigrette, mix all the ingredients together, and season to taste. Hot very gently in a small pan.
- Steam the fillets over the boiling court bouillon for about 2-3 min.
- The fillets should curl a bit, that is a sign of freshness.
- Arrange the fish on a plate or possibly dish with the skin uppermost, and cover with the tomato vinaigrette.
- Use the sprigs of chervil to garnish the fish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 218 | |
| Calories from Fat 203 | 93% |
| Total Fat 22.95g | 29% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 154mg | 4% |
| Total Carbs 2.98g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.47g | 1% |
| Protein 0.62g | 1% |
