Info
Preparation time5’
Cooking time15’
Level of difficultyEasy
2 X 200 gr. sea bream fillets, without skin and bones
2 tablespoons olive oil
1 tablespoon caper
1 handful of cherry tomatoes, cut in half
3 lemons, sliced
Salt and black pepper
For the quinoa salad:
100 gr. black and white quinoa, boiled for 20 'and drained
10 gr. olive oil
1 tablespoon chopped onion
1 tomato, without spores, finely chopped
100 gr. rosé wine
2 tablespoons chopped parsley leaves
Salt Pepper
1. Preheat the oven to 250 °C in air.
2. Wash and dry the sea bream fillets with a paper towel. Place in a pan lined with greaseproof paper. Pour over the fillets with olive oil, capers, a few cherry tomatoes, salt, pepper and lemon slices.
3. Put the pan in the oven and bake for 15 minutes.
4. For the quinoa salad: Heat the olive oil in a medium pan. Fry the onion for 1-2 minutes to smell. Add the cooked quinoa and the tomato. Extinguish with wine. Finally, remove the pan from the heat and mix in the parsley, salt and pepper. Serve with fish fillets.
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