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Grilled Sea Bream with Quinoa and Roasted Vegetables
Grilled Sea Bream with Quinoa and Roasted Vegetables

Grilled Sea Bream with Quinoa and Roasted Vegetables
A balanced dinner with protein-rich sea bream, fiber-packed quinoa, and a variety of roasted vegetables.
Grilled Sea Bream with Quinoa and Roasted Vegetables
Ingredients:
1
Servings
  • 1
    item
     sea bream
  • 150
    g
     quinoa
  • 100
    g
     zucchini
  • 100
    g
     bell pepper
  • 100
    g
     cherry tomatoes
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 40 minutes
Grilled Sea Bream with Quinoa and Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Rinse the quinoa under cold water and cook according to package instructions.
  3. Slice the zucchini and bell pepper into strips. Halve the cherry tomatoes.
  4. Place the vegetables on a baking tray, drizzle with 1 tbsp olive oil, and season with salt and pepper.
  5. Roast the vegetables in the oven for 20 minutes.
  6. Meanwhile, season the sea bream with salt, pepper, minced garlic, and lemon juice.
  7. Heat 1 tbsp olive oil in a grill pan over medium heat.
  8. Grill the sea bream for about 5 minutes on each side until cooked through.
  9. Serve the grilled sea bream with quinoa and roasted vegetables. Garnish with chopped parsley.
Nutrition Per Serving 800 g Per 100g
Energy 700 kcal 88 kcal
Protein 45 g 5.6 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 8 g 1.0 g
Carbohydrates 60 g 7.5 g
Fat 35 g 4.4 g
  • 1
    item
     sea bream
  • 150
    g
     quinoa
  • 100
    g
     zucchini
  • 100
    g
     bell pepper
  • 100
    g
     cherry tomatoes
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Rinse the quinoa under cold water and cook according to package instructions.

Slice the zucchini and bell pepper into strips. Halve the cherry tomatoes.

Place the vegetables on a baking tray, drizzle with 1 tbsp olive oil, and season with salt and pepper.

Roast the vegetables in the oven for 20 minutes.

Meanwhile, season the sea bream with salt, pepper, minced garlic, and lemon juice.

Heat 1 tbsp olive oil in a grill pan over medium heat.

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

Serve the grilled sea bream with quinoa and roasted vegetables. Garnish with chopped parsley.

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