Sautéed Sea bream Fillets served with a Salad of Groats, Quinoa and finely chopped Vegetables. – Kalamata Papadimitriou

Sautéed Sea bream Fillets served with a Salad of Groats, Quinoa and finely chopped Vegetables.

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TV Show: -
Recipy: Alexandros Papandreou, Chef
Product:
Balsamic Cream Orange and Lemon

Preparation time 25 Minutes
Cooking time 2-3 Minutes
Difficulty level: Very easy

Ingredients
Serves 2
4 fillets of Sea bream
2 tbsp olive oil

For the salad:
150 gr boiled groats
150 gr cooked quinoa
1 tomato
1 cucumber
1 courgette
1 carrot
2 spring onions
40 gr olive oil
30 gr white balsamic cream orange & lemon Kalamata Papadimitriou
10 gr spearmint finely chopped
50 gr olive oil
Salt
Freshly ground pepper

Preparation
In a small bowl add 50gr olive oil together with the finely chopped spearmint and leave aside so that the oil is infused with the aroma of the spearmint.
On a chopping board, using a sharp knife, cut the tomato, cucumber, courgette and carrot into very small cubes and finely chop the spring onions.
In a large bowl mix all the ingredients: the groats with the quinoa and the finely chopped vegetables; Pour the 40gr olive oil and the Orange & Lemon balsamic cream. Season with salt and freshly ground pepper.
Place a non-stick frying pan over high heat and add 2 spoonfuls of olive oil.
Sauté the Sea bream fillets, skin side first, for a total of 2-3 minutes for both sides, sprinkling with salt and freshly ground pepper.
Serve on large individual plates: first the groats and quinoa salad, the Sea bream fillets on top, then some more groats and quinoa salad. Drizzle with the spearmint flavoured olive oil and sprinkle some freshly ground pink pepper.

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