Seabream with Garlic-Chili Cauliflower Rice and Broccoli

Make seabream with garlic-chili cauliflower rice and broccoli, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
200g Seabream fillet
200g (1 pouch) FullGreen riced cauliflower & broccoli
63g Broccoli
30g Green peas
4 sprays Olive oil spray
2g Garlic
2g Chili
Ingredient notes on the recipe page.

METHOD
1. Season the seabream and sear it skin-side down in a hot non-stick pan misted with two sprays of oil until the skin crisps, then flip briefly and rest.
2. Steam or blanch the broccoli and peas until just tender. Wipe the pan, mist with the remaining two sprays and warm the sliced garlic and chili, then add the riced cauliflower and broccoli and sauté over high heat for three to four minutes so it stays dry and separate, folding in the peas at the end.
3. Plate the rice, lay the fish on top and finish with the broccoli.

Contains fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/seabream-with-garlic-chili-cauliflower-rice-and-broccoli

AI-generated images illustrating the recipe.

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