Sea Bream With Cauliflower Rice & Greens - Recipe

Serves

Prep in

10 minutes

Cooks in

18 minutes

When it comes to tweaking meals to support optimal digestive health, often cold/raw food ISN’T what we want to be going for. These ingredients can ferment in the colon, be tough to break down if stomach acid is suppressed &/or there is the question that certain compounds in raw vegetables can inhibit the uptake of nutrients like iron.

But we have easy ways around this to still fit in with temperature related nutritious & delicious plates like this failsafe grilled sea bream ‘salad’. I prepare the vegetables & have a couple of portions in the fridge ready to go. I can then choose to warm them up to serve or just plate them at room temperature if I’m in a rush.

Key Facts

High Protein, High Fibre
Simple & Delicious
Low Carb
Prep Ahead - Use Within 3 Days

Ingredients

4 sea bream fillets
Salt, pepper & dried oregano
1 small cauliflower
6 sun dried tomatoes
1 leek
1 bunch of fresh dill
1 handful olives
1 big bunch of any greens (e.g. kale or chard)
Juice of a lemon.

Preparation

01

Add the cauliflower to a blender & roughly pulse to form a chunky rice.

02

Add to a pan with the sliced leek, chopped sun dried tomatoes, 1/4 cup water + a pinch of salt & plenty of pepper. Cover & leave to steam fry for 5 minutes. Stir well, remove the lid & mix through the sliced olives + fresh dill.

03

Meanwhile shred the greens, steam for 5 minutes & toss with lemon juice.

04

If you want to serve straight away, grill the fish fillets on high (skin side up) for 7-8 minutes until crisp, or let everything cool & keep in the fridge for use within 3 days.