recipes
Grilled sea bream on stuffed courgettes and crispy lime calamari
Serves: 2
2017-03-23
Ingredients
For the fish
- 4 Seabream fillets
- 1 tbsp olive tapenade
- 1 tsp rosemary
- 150g sundried tomato couscous (Ainsley)
- 80g feta cheese
- 2 fresh small calamari
- 1 lime
- 4 tbsp flour
- pinch sea salt
- Small bunch rocket to garnish
You will also need
- 2 courgettes
- 1 tbsp cranberry sauce (Ocean Spray)
- 1 spring onion
- 2 tomatoes
- 4 tbsp olive oil (Borges)
- 1 tbsp chopped parsley
Method
Slice the calamari, zest the lime, sea salt, toss in flour and fry in oil. Brush the fish with the olives, rosemary and grill in the oven. Cut the courgette lengthwise sprinkle with oil and bake until softened. Now scoop the middle and fill with the sun dried tomato couscous, cover with crushed feta and grill until browned. Next, sauté the spring onion with the cranberry and olive oil on low heat, cut the tomatoes in concasse and toss and remove from heat. Add in the parsley and drizzle around the fish.
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