My love for fish dishes has its roots in my childhood and when I cook fish, I’m time traveling. There weren’t so many variations of it back then, but it was enough to provide the inspiration for this one. And the salad? Oh well, I played along with what the fridge provided me.
Servings: 2
Calories: 280kcal
Ingredients
- 2 fillets gilt-head sea bream (100gr/fillet)
- 200 gr chickpeas canned
- 30 gr red onion finely sliced
- 60 gr celery grated
- 30 gr pomegranate seeds
- 2 tbsp lemon juice
- 2tbsp parsley finely chopped
- salt
- pepper
Instructions
- Wash and drain the chickpeas, grate the celery, finely slice the onion, take out the pomegranate seeds.
- Put everything in a bowl, add the parsley and the lemon juice, season with salt and pepper and mix thoroughly.
- Season with salt and pepper the fish fillets, then grill on both sides on a preheated grill pan (no oil added).
