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Home » Recipes » Steamed Fillet Of Sea Bream With Sauce Vierge

Steamed Fillet Of Sea Bream With Sauce Vierge Recipe

Name: Steamed Fillet Of Sea Bream With Sauce Vierge
Ingredients: 4 x Sea bream fillets, about 150 g each; Salt and freshly grnd pepper; 1 sprg dill; 2 med Tomatoes, seeded and diced; 50 ml Red wine vinegar; 100 ml Extra virgin olive oil; 20 gm Shallots, finely minced; 15 ml Basil, finely sliced; 1 lt Court bouillon

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $0.81 view details

4 x Sea bream fillets, about 150 g each
Â Â Salt and freshly grnd pepper
1 sprg dill
2 med Tomatoes, seeded and diced
50 ml Red wine vinegar
100 ml Extra virgin olive oil
20 gm Shallots, finely minced
15 ml Basil, finely sliced
1 lt Court bouillon

Directions

Season the sea bream and place in a steamer. Place the dill on top of the fish.
To make the tomato vinaigrette, mix all the ingredients together, and season to taste. Hot very gently in a small pan.
Steam the fillets over the boiling court bouillon for about 2-3 min.
The fillets should curl a bit, that is a sign of freshness.
Arrange the fish on a plate or possibly dish with the skin uppermost, and cover with the tomato vinaigrette.
Use the sprigs of chervil to garnish the fish.

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Amount Per Serving	%DV
Serving Size 96g
Recipe makes 4 servings
Calories 218
Calories from Fat 203	93%
Total Fat 22.95g	29%
Saturated Fat 3.17g	13%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 5mg	0%
Potassium 154mg	4%
Total Carbs 2.98g	1%
Dietary Fiber 0.7g	2%
Sugars 1.47g	1%
Protein 0.62g	1%

Steamed Fillet Of Sea Bream With Sauce Vierge Recipe

Ingredients