Sea bream with cucumber and avocado

Sea bream with cucumber and avocado

Total: 50 Min. | Active: 25 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 368 kcal
, Fat: 25 g
, Carbohydrate: 3 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 garlic cloves, thinly sliced
2 tbsp olive oil
1 tsp paprika
½ tsp salt
2 gilthead seabream (organic) (approx. 400 g each), ready to cook

Vegetable mix

3 tbsp herbal wine vinegar
3 tbsp olive oil
½ shallot, finely chopped
½ bunch peppermint, finely chopped
1 tsp sugar
½ tsp salt
a little pepper
½ cucumber, diced
1 avocado, diced
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How it's done

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Mix the garlic and all the ingredients up to and including the salt. Rinse the sea bream (inside and out) in cold water, pat dry and transfer to an oven tray lined with baking paper. Brush the fish with the garlic oil, inside and out.

Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.

Vegetable mix

In a bowl, thoroughly combine the vinegar and all the ingredients up to and including pepper. Add the diced cucumber and avocado, mix.

Serve the sea bream with the cucumber and avocado.

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