Olive Magazine
Sea bream with barley and leeks

Sea bream with barley and leeks

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

Quick and easy idea for a fish supper. Pan-fried sea bream served with pearl barley and leeks, with a splash of white wine and chopped sun dried tomatoes makes a hearty midweek meal that is still healthy and low in calories. A nutritious and delicious midweek meal for two.

Nutrition:
NutrientUnit
kcal313
fat14.8g
carbs15.2g
fibre5.7g
protein22.1g
salt0.8g
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Ingredients

  • 2 small leeks, washed and finely diced
  • olive oil
  • 1 clove garlic, crushed
  • 100ml white wine
  • 1 bay leaf
  • 50g pearl barley, cooked
  • 4 sundried tomatoes, roughly chopped
  • 2 sea bream fillets
  • 1 tbsp flour, seasoned
  • butter

Method

  • STEP 1

    Fry the leeks in 1 tsp of olive oil for 2 minutes, then add the garlic and cook for another minute. Add the white wine, bay leaf, pearl barley and season. Simmer until most of the wine has gone, then add the sundried tomatoes. Cook for 5 minutes. Dust the sea bream fillets in the seasoned flour and fry in 1 tsp butter and 1 tsp oil in a hot frying pan for 2 minutes on both sides or until the fish is cooked through.

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