юдк
Try MissFresh and get
4 FREE MEALS
in your first dinner box!

Sea Perch with Black Olive Vinaigrette

served with Fennel, Orange, Bulgur and Almond salad

  • 20 min
Guest Chef
Vegetarian
Nut
Under 600 calories
Collaboration
Low Calorie
Portion controlled
This delicious sea perch with black olives vinaigrette will have you licking your plate right after the last bite!
Sea Perch with Black Hojiblanca Olive Vinaigrette
Presented by

Isabelle Huot

Ingredients

2 tbsp
Almonds
30 g
Black Olives
1/4 cup(s)
Bulgur
1/2
Fennel Bulb(s)
1
Garlic Clove(s)
8 g
Mint
1/2 tbsp
Olive Oil (not included)
1
Orange(s)
4 g
Rosemary
1 tbsp
Sherry Vinegar
1/2 cup(s)
Water for Bulgur (not included)
Nutritional facts
Serving per portion
Amount / Serving
Calories
406 kcal
Total fat
8 g
Saturated Fat
1 g
Sodium
169 mg
Total Carbohydrate
55 g
Fiber
14 g
Sugar
23 g
Proteins
27 g

Instructions

Cook bulgur
1

Cook the bulgur: bring the water to a boil, cover bulgur in a small bowl, seal with plastic wrap and let rest for 10 minutes to allow it to absorb all the liquid. Drain excess water if needed and season with salt and pepper to taste.

Roast almonds
2

Meanwhile, in a pan, roast almonds 2-3 minutes over medium heat until golden brown (be careful not to burn them).

Prepare salad
3

Prepare the salad:

  • Peel and slice the orange
  • Thinly slice the fennel bulb
  • Chop the mint
  • Rinse whole black Hojiblanca olives
  • Combine olive oil and sherry vinegar in a salad bowl and add orange, fennel, mint, bulgur and almonds
Season fish
4
  • Season the fish with salt and pepper.
  • Mince the garlic.
Cook fish
5

In an oiled frying pan, cook the fish for 4 minutes over medium heat.

Add rosemary leaves
6

After 4 minutes, add garlic, whole black olives and rosemary leaves. Cook 4 minutes more.

Serve the fish with the orange and fennel salad.