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Grilled Sea Bream with Saffron-Infused Cauliflower Puree and Autumn Greens
Grilled Sea Bream with Saffron-Infused Cauliflower Puree and Autumn Greens

Grilled Sea Bream with Saffron-Infused Cauliflower Puree and Autumn Greens
A sophisticated dish featuring grilled sea bream paired with a creamy saffron-infused cauliflower puree and a medley of seasonal autumn greens.
Grilled Sea Bream with Saffron-Infused Cauliflower Puree and Autumn Greens
Ingredients:
1
Servings
  • 1
    item
     sea bream
  • 150
    g
     cauliflower
  • 0.1
    g
     saffron
  • 15
    ml
     olive oil
  • 100
    g
     spinach
  • 0.5
    item
     lemon
  • 5
    g
     thyme
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Grilled Sea Bream with Saffron-Infused Cauliflower Puree and Autumn Greens
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the sea bream with salt, pepper, and a drizzle of olive oil.
  3. Grill the sea bream for about 4-5 minutes on each side until cooked through.
  4. In a pot, boil cauliflower until tender, about 10 minutes.
  5. Drain cauliflower and blend with saffron, a pinch of salt, and a splash of olive oil until smooth.
  6. Sauté spinach in a pan with olive oil and thyme until wilted, about 3 minutes.
  7. Plate the grilled sea bream on top of the saffron-infused cauliflower puree.
  8. Serve with sautéed spinach and garnish with lemon wedges.
Nutrition Per Serving 519 g Per 100g
Energy 391.7 kcal 76 kcal
Protein 46.8 g 9.0 g
Fibre 7.3 g 1.4 g
Salt 0.3 g 0.1 g
Sugar 4.7 g 0.9 g
Carbohydrates 17 g 3.3 g
Fat 22.6 g 4.4 g
  • 1
    item
     sea bream
  • 150
    g
     cauliflower
  • 0.1
    g
     saffron
  • 15
    ml
     olive oil
  • 100
    g
     spinach
  • 0.5
    item
     lemon
  • 5
    g
     thyme
1
Servings
0

Preheat the grill to medium-high heat.

Season the sea bream with salt, pepper, and a drizzle of olive oil.

Grill the sea bream for about 4-5 minutes on each side until cooked through.

In a pot, boil cauliflower until tender, about 10 minutes.

Drain cauliflower and blend with saffron, a pinch of salt, and a splash of olive oil until smooth.

Sauté spinach in a pan with olive oil and thyme until wilted, about 3 minutes.

Plate the grilled sea bream on top of the saffron-infused cauliflower puree.

Serve with sautéed spinach and garnish with lemon wedges.

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