Grilled Sea Bream
Grilled Sea Bream - Finest fish stuffed with an aromatic filling
Healthy, because
Even smarter
Nutritional values
The Mediterranean fish scores with its abundant protein and low-fat meat. This is why olives and pickled tomatoes are completely unproblematic here, especially as the oil fruits still have unsaturated fatty acids.
Since sea bream live in the sea, their iodine content is also quite considerable - good for the thyroid gland, which needs the trace element for hormone production.
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 777 mg | (19 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 170 mg | (57 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 349 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 Sea bream (each about 350 grams, ready to cook)
- Sea salt
- freshly ground peppers
- 2 garlic cloves
- 2 shallots
- 2 sun-dried tomatoes (In oil)
- 1 slice Toast
- 4 green Olives (about 10 grams, pitted)
- 4 black olives (about 10 grams, pitted)
- ½ bunch Lemon thyme
- 50 grams Cream cheese (13% fat)
- 1 small lemon
Kitchen utensils
Preparation steps
Rinse fish inside and out under cold water. Pat dry with paper towels and season the inside and outside with salt and pepper.
Peel and finely chop the garlic and shallots.
Drain the sun-dried tomatoes, reserving the oil in a bowl.
Cut the toast into very small cubes.
Heat 1 tablespoon of the reserved tomato oil in a non-stick skillet. Add bread cubes and toast over medium heat until golden brown, about 2 minutes.
Add garlic and shallots and fry for 2-3 minutes. Remove from heat, place mixture in a bowl and let cool slightly.
Finely chop the sun-dried tomatoes and both olives, then add to the bread mixture. Rinse lemon thyme, shake dry and strip leaves. Add to the bread mixture along with the cheese. Season with salt and pepper.
Spoon the filling into the cavities of the fish and close with toothpicks. Place the fish in a grilling basket.
Rinse lemon in hot water and wipe dry. Cut into thin slices and place on top of the fish. Close grill basket and grill until fish is opaque, 15-20 minutes, turning halfway through. Serve immediately.
