Sea Bream, Beetroot Puree & Lentil Salad

Ingredients

For the Fish

• 2 whole sea breams (600-800gr), gutted and scaled
• salt & pepper
• extra virgin olive oil
• 100gr breadcrumbs

For the Beetroot Puree

• 3 boiled beetroots, diced
• 2 garlic cloves
• 2 tablespoons extra virgin olive oil
• zest of 1 lime
• ½ lime juice
• salt & pepper
• 2 tablespoons Greek yogurt
• 2 tablespoons pumpkin seeds

For the Lentil Salad

• 100gr fine lentils
• 1 laurel leaf
• 2 scallions finely chopped
• 10 cherry tomatoes sliced in half
• 1 tablespoon capers
• 1 tablespoon olives, sliced
• 4 fresh mint leaves finely chopped
• 2 teaspoons extra virgin olive oil
• 2 teaspoons molasses

For the Olive oil-Lemon Dressing

• 8 tablespoons extra virgin olive oil
• 3 tablespoons freshly squeezed lemon
• 1 teaspoon mustard

 

Cooking Instructions

For the Beetroot Puree

1. Puree all the ingredients, except for the yogurt & the pumpkin seeds, in a blender.
2. Add the yogurt & seeds and stir gently.

 

For the Lentil Salad

1. Boil the lentils in water, with the laurel leaf, for approximately half an hour.
2. Strain and mix with the remaining ingredients.

 

For the Fish

1. Lightly carve the fish with a knife on both sides and spread some olive oil over the skin. Season with salt and pepper and coat with the breadcrumbs.
2. Heat the grilling pan and cook the fish for approximately 12’ on each side.

It is preferable to prepare the beetroot puree and the lentil salad first, and leave the fish preparation last.

 

For the olive oil-lemon dressing

1. Add all ingredients in a shaker and shake until homogenized.
2. Once the fish is cooked, serve on a plate with the lentil salad and the beetroot puree. 
3. Optionally pour the lemon-olive oil dressing over the dish.

Variation: The fish, beetroot puree and lentil salad can be combined on a barley rusk to make a healthy snack`