Grilled sea bream with sweet potato salad

  •
  • Effort icon Easy
  • July 2010
Grilled sea bream with sweet potato salad
  • Effort icon Easy
  • July 2010
  • Serves icon Serves 4
  • Time icon Takes 5-10 minutes to make, 15-20 minutes to cook

This sea bream recipe makes for a quick, easy and healthy gluten-free dinner.

Nutrition: per serving

Calories
354kcals
Fat
8.9g (1g saturated)
Protein
32.7g
Carbohydrates
38.4g (12.9g sugar)
Salt
0.7g
Calories
354kcals
Fat
8.9g (1g saturated)
Protein
32.7g
Carbohydrates
38.4g (12.9g sugar)
Salt
0.7g

Per serving: 354kcals, 8.9g fat (1g saturated), 32.7g protein, 38.4g carbs, 12.9g sugar, 0.7g salt

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Ingredients

  • 600g sweet potatoes, peeled and
  • chopped into bite-size pieces
  • 200g natural yogurt
  • 1 tsp wholegrain mustard
  • 1 small red onion, thinly sliced
  • 1 tbsp chopped fresh coriander
  • Oil for brushing
  • 4 sea bream fillets
  • 2 tbsp pumpkin seeds, toasted

Method

  1. Cook the sweet potato in a pan of boiling water for 10-15 minutes until tender. Drain and leave to cool. Mix together the yogurt and mustard in a large bowl, then stir in the sweet potato, onion and coriander.
  2. Preheat the grill to hot. Brush the sea bream with a little oil, then grill for 3-4 minutes on each side.
  3. Divide the potato salad among four plates, sprinkle with toasted pumpkin seeds, season well and serve with the grilled fish.

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