Pan-Seared Sea Bream with Cumin Carrots Ribbons
An elegant, light dinner featuring crispy-skin fish over warm spiced carrot ribbons.
EasyPrep 10 minCook 10 min2 servings
Nutrition facts
Per serving231Calories
24gProtein
8gCarbs
11gFat
Values computed from the official ANSES / CIQUAL database.
27 detailed micronutrients
This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.
See the breakdown in the appIngredients
- Sea bream fillet, raw250 g
- Carrot, raw250 g
- Ground cumin1 tsp
- Olive oil1 tbsp
Steps
- 1
Shave carrots into long ribbon strands using a vegetable peeler.
- 2
Sauté carrot ribbons in half the olive oil with cumin for 5 minutes.
- 3
Sear sea bream skin-side down in remaining oil for 3 minutes, then flip for 1 minute.
- 4
Serve crispy fish on top of warm cumin carrot ribbons.
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