Photo: Anna Pelzer
Sea bream and calamari with a chickpea and radish salad
22 ingredients
1 hr + 30 min
Serves 4
openrecipes
This dish of griddled sea bass, fried squid and chickpea salad comes with a dollop of homemade aioli.
Estimated Nutrition (whole recipe, rough)
867
Calories
30g
Protein
24g
Fat
135g
Carbs
Counts 14 of 19 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Radish | 1/2 cup (58g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Squid | not in our table | 0 |
| Bean | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- , for deep frying vegetable oil
- 2 whole squid
- handful plain flour
- pinch paprika
- pinch cayenne pepper
- pinch ground turmeric
- 4 fillets sea bream
- and freshly ground saltblack pepper
- 1 tomato
- 50g/2oz fine beans
- ½ radish
- 150g/5½oz tinned chickpeas
- 30g/1oz black olives
- 100ml/3½fl oz olive oil
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh parsley
- pinch coriander seeds
- squeeze lemon juice
- 2 free-range egg yolks
- ½ garlic
- pinch saffron
- 150ml/5fl oz olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes