Of which 2.1 g sugars and 1.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (fish) · Iodine (fish) · Folate (asparagus)
Allergens fish
Grilled sea bream with asparagus and lemon
Whole grilled fish with fresh herbs, ready in 20 minutes with no fuss.
Ingredients
- 1 whole gilthead sea bream, cleaned (400 g / 14 oz)
- 300 g (10½ oz) green asparagus spears
- 2 cloves garlic, sliced (6 g)
- 1 lemon, sliced into rounds (40 g / 1½ oz)
- 1 handful of fresh thyme (5 g)
- 1 tbsp extra-virgin olive oil (15 g / ½ oz)
- salt and pepper, to taste
Method
- Clean the sea bream well inside and out and pat it dry with paper towels.
- Season it inside and out with salt, pepper, thyme and a few lemon slices.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “Fish & Seafood”. The English edition is coming soon.
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