Grilled Zucchini Sea Bream Salad
A delicate salad with delicate ingredients.
Grilled zucchini pair well with almost everything and feel right at almost any time of the day.
Baked sea bream and steamed potatoes are a classic combination but turning them into a salad - finished with a lemony yoghurt-parsley dressing - makes things more interesting.
I was’t sure whether to include avocado in the dressing, so instead I added a few slices directly to the salad. A final drizzle of balsamic vinegar is also a good idea.
The recipe
Prepare the dressing
Finely chopped the garlic and place it in a small bowl with the olive oil and a pinch of salt. Stir well to combine.
Add the chopped parsley and lemon juice, mix again, then let the dressing rest for about 5 minutes to allow the oil to absorb the flavors.
Finally, gently fold in the yogurt until smooth and creamy.
Steam the potatoes
Peel the potatoes and cut them in bite-sized pieces.
Steam for about 20 minutes, until soft but still holding their shape.
Check doneness with a fork before removing from the heat.
Bake the sea breams
Preheat the oven to 210C with ventilation
Season the sea breams with salt and a light drizzle of olive oil.
Place them on a baking tray lined with baking paper.
Bake for 20 - 25 minutes, until just cooked through.
Let cool slightly, then carefully remove the skin and bones, keeping the fillets as intact as possible.
Grill the zucchini
While the fish is in the oven, preheat a cast-iron grill and skillet.
Slice the zucchini into half centimeter rounds. Season with salt, pepper and a drizzle of olive oil. Let rest for a few minutes.
Grill for 3-4 minutes per side, until tender with light grill marks.
Assemble the salad
Arrange the lettuce on the base of a serving plate, followed by the arugula, grilled zucchini, and avocado slices.
Carefully place the sea bream pieces and steamed potatoes over, evenly distributed.
Pour over the dressing evenly, and finish with a light drizzle of balsamic vinegar.
Enjoy !
INGREDIENTS - for about two persons
Organic or “Best you can get” !
Two medium sea breams - 250-300 grams each
Zucchini - 300 grams
Lettuce - 200 grams
Potatoes - 150 grams
Arugula - 50 grams
Broccoli - 250 grams
Avocado - 80 g - 1 medium
Balsamic vinegar - 10 ml
For the dressing
Garlic - 2-3 cloves
Extra virgin olive oil - 10 ml
Natural yogurt - 50 ml
Lemon juice - 5 ml
Parsley leaves -
A pinch of salt
