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Fish and fruit are a delicious but unusual combination. A mouthwatering mix of sweet and savoury, you will find the raisins really complement the tasty sea bream.
Servings 4
Calories 431 kcal
Prep Time20 mins
Cook Time20 mins
Total Time40 mins

Ingredients
 

  • 8 tbsp extra virgin olive oil
  • 2 onions, peeled and finely chopped
  • 1 tsp paprika
  • 1 small cauliflower, broken into small florets
  • 1 vegetable stock cube
  • 400 (2 glasses) Collezione Italiana white wine
  • salt and freshly ground black pepper
  • 75 g raisins
  • 2 pots of fresh flat-leaf parsley, roughly chopped
  • 4 whole sea bream (defrosted)
  • 1 glass of water

Instructions
 

  • Pre-heat the oven to 220C, gas 7.
  • Heat half the olive oil in a large saucepan, and then add the onions and paprika.
  • Cook over a gentle heat until slightly softened with a little colour.
  • Add the cauliflower florets, coat well in the onions, oil and paprika.
  • Add the stock cube, wine, pepper, touch of salt and the raisins. Mix really well.
  • Bring to the boil, turn down the heat to a simmer and cover. Cook for about 10 minutes until the cauliflower is soft but not overcooked.
  • Once cooked, add the parsley, re-check the seasoning and adjust if needed, then keep warm.
  • Meanwhile, spread the other half of the oil over a baking dish or tray and place it on the four fish.
  • Add the water, season well with salt and pepper.
  • Cover with foil, pop into the oven, cook for 12-15 minutes until just cooked. Don't overcook.
  • Once cooked, place the fish on a warm plate, spoon over some cooking juices and serve with the warm cauliflower salad.
  • Enjoy with a glass of chilled white wine, perfect.
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Nutrition Facts
Poached Whole Sea Bream with Warm Cauliflower Raisin Salad
Amount per Serving
Calories
431
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
4
g
25
%
Sodium
 
219
mg
10
%
Potassium
 
636
mg
18
%
Carbohydrates
 
26
g
9
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Aldi, Seafood
Cuisine British, Spring, Summer
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