Sea bream with barley and leeks
Serves 2
A little effort
Total time:
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.
Skip to ingredients
- 2 small leekswashed and finely diced
- olive oil
- 1 clove garliccrushed
- 100ml white wine
- 1 bay leaf
- 50g pearl barleycooked
- 4 sundried tomatoesroughly chopped
- 2 sea bream fillets
- 1 tbsp flourseasoned
- butter
Nutrition: per serving
- kcal313
- fat14.8g
- carbs15.2g
- fibre5.7g
- protein22.1g
- salt0.8g
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.