I’m always looking for healthy recipes that both Rob and I can enjoy together. We actually tend to like quite different foods so it’s a challenge. Whereas I really like salads and pasta dishes, Rob is very much a meat and two veg man – it’s bangers and mash and hearty stews all the way.
So I was quite pleased when I came across this recipe as it seemed like something we’d both like – fresh sea bream with a salsa salad (and a sneaky side of chips!). Additionally, it’s really simple to make and mostly uses ingredients we’ve already got at home. I hate buying ingredients for a specific recipe knowing that I’ll never use them again, it seems like such a waste of money.
And this is so quick to make!
The original recipe is from Sunrise Care and it’s designed for four people so I roughly halved the amounts for the two of us. I also adapted it slightly to be low fodmap (it originally had onions in the salsa too so I removed them).
Ingredients – serves two
2 sea bream fillets
10ml olive oil
25ml white wine
Fresh rosemary (the recipe asked for fresh but I could only get dried)
1 tomato, cored and finely diced
1/4 red pepper, seeded and finely diced
1 tsp malt vinegar
1 tsp brown sugar
Few drops of Tabasco sauce
2 big handfuls watercress
For the dressing:
25ml olive oil
1/4 tsp French wholegrain mustard
Pinch of salt and ground black pepper
2 lemon wedges to serve
1. Preheat oven to 200C or 180C (fan).
2. Place the fillets skin side down on a baking tray lined with a greased baking sheet. Brush with olive oil, sprinkle with rosemary, sprinkle with wine and season with salt and pepper.
3. Cover the tray with foil to create a parcel and bake for 10 minutes.
4. Meanwhile make the salsa – combine the tomato, red pepper, vinegar, sugar and Tabasco and season.
5. Make the dressing – combine the olive oil, French wholegrain mustard and season with salt and pepper.
6. Arrange the watercress on a plate. Layer a few spoonfuls of the salsa and position the cooked sea bream on top. Top with the remaining salsa and the dressing. Garnish with a wedge of lemon.
This was a really quick and simple meal and we both loved it. Rob particularly liked the salsa so I can see that popping up with our other meals soon!
Sunrise assisted living have their own team of dedicated chefs who come up with a range of healthy delicious recipes, including this one. I was provided with the ingredients to make this recipe.