Photo: Anna Pelzer
Lemon & dill bream with ciabatta, tomato & olive salad
8 ingredients
Serves 2
openrecipes
A stylish supper of crispy-skinned fish with a vibrant herb salad of fresh tomatoes and Italian croutons
Estimated Nutrition (whole recipe, rough)
412
Calories
28g
Protein
29g
Fat
9g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- a handful dill , roughly chopped
- 1 lemon , zested and juiced
- olive oil
- 2 fillets sea bream or sea bass, skin on
- 2 thick slices ciabatta
- 2 beef tomatoes , sliced
- a handful black olives , pitted and halved
- a handful basil leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes