Dorade with summer salad of spinach, fennel, pomegranate, walnuts and feta cheese
A grilled fillet of sea bream, with its fine, flavourful flesh, accompanied by a summer salad of baby spinach leaves, crunchy fennel and crumbled feta cheese and walnuts. A fresh, light and sunny dish, ideal for a simple gourmet break.
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Ingredients
Portions:
4
200 g
sea bream fillet
1 tbsp
Casa olive oil
0.5 tsp
fine salt
0.25 tsp
white peppercorns, ground
For the summer salad:
50 g
baby spinach leaves
50 g
fennel, thinly sliced
30 g
feta cheese, crumbled
20 g
walnuts, chopped
20 g
pomegranate seeds
1 piece
shallot, finely sliced
1 tsp
Casa olive oil
0.5 tsp
thyme leaves
0.5 piece
organic yellow lemon, juiced
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat a grill or a grill pan over medium-high heat.
- Brush the 200 g sea bream fillet with 1 tbsp Casa olive oil and season with 0.5 tsp fine salt and 0.25 tsp ground white peppercorns.
- Grill the sea bream fillet for about 4-5 minutes on each side, or until the fish is cooked through and has nice grill marks.
- In a large bowl, combine 50 g baby spinach leaves, 50 g thinly sliced fennel, 30 g crumbled feta cheese, 20 g chopped walnuts, 20 g pomegranate seeds, and 1 piece finely sliced shallot.
- Drizzle the salad with 1 tsp Casa olive oil and the juice of 0.5 piece organic yellow lemon. Sprinkle with 0.5 tsp thyme leaves and toss gently to combine.
- Serve the grilled sea bream fillet alongside the summer salad. Enjoy immediately.
For a more intense flavor, allow the fish to marinate in the oil and spices for 10 minutes before grilling.