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Exotic Spiced Grilled Sea Bream with Lentil and Pomegranate Salad
Exotic Spiced Grilled Sea Bream with Lentil and Pomegranate Salad

Exotic Spiced Grilled Sea Bream with Lentil and Pomegranate Salad
A flavorful and nutritious lunch featuring grilled sea bream paired with a vibrant lentil and pomegranate salad.
Exotic Spiced Grilled Sea Bream with Lentil and Pomegranate Salad
Ingredients:
1
Servings
  • 2
    item
     sea bream
  • 150
    g
     lentil
  • 100
    g
     pomegranate seed
  • 50
    g
     arugula
  • 1
    item
     lemon
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander seed
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Exotic Spiced Grilled Sea Bream with Lentil and Pomegranate Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the sea bream with salt, black pepper, cumin, and crushed coriander seeds.
  3. Grill the sea bream for about 5-7 minutes on each side until cooked through.
  4. Cook the lentils in boiling water until tender, about 20 minutes. Drain and set aside.
  5. In a bowl, combine cooked lentils, pomegranate seeds, arugula, and minced garlic.
  6. Dress the salad with olive oil and lemon juice. Season with salt and pepper to taste.
  7. Serve the grilled sea bream alongside the lentil and pomegranate salad.
Nutrition Per Serving 700 g Per 100g
Energy 588 kcal 84 kcal
Protein 45 g 6.4 g
Fibre 12 g 1.7 g
Salt 2 g 0.3 g
Sugar 10 g 1.4 g
Carbohydrates 50 g 7.1 g
Fat 30 g 4.3 g
  • 2
    item
     sea bream
  • 150
    g
     lentil
  • 100
    g
     pomegranate seed
  • 50
    g
     arugula
  • 1
    item
     lemon
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander seed
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

Season the sea bream with salt, black pepper, cumin, and crushed coriander seeds.

Grill the sea bream for about 5-7 minutes on each side until cooked through.

Cook the lentils in boiling water until tender, about 20 minutes. Drain and set aside.

In a bowl, combine cooked lentils, pomegranate seeds, arugula, and minced garlic.

Dress the salad with olive oil and lemon juice. Season with salt and pepper to taste.

Serve the grilled sea bream alongside the lentil and pomegranate salad.

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