This delicious seabream fillets recipe with capers vinaigrette and Italian rainbow salad is really easy and quick to make. It is great to use up some cos, romaine and spinach leftovers, whilst the crunchiness of the Romano pepper make it more interesting and filling.
Rainbow salads, which means salads that brings together leaves and vegetable with different colors, are great as they provide different and often complementary nutrients and allow you to use up all of your veggie leftovers.
Ingredients
- 1 seabream fillet
- 1 small garlic clove
- 1 lemon slice
- a sprinkle of extra-virgin olive oil
For the salad
- 2-3 cos or romaine lettuce leaves
- 2-3 red radicchio leaves
- a handful of baby spinach
- half of a red romano pepper
For the vinaigrette
- a teaspoon of capers
- a pinch of dried oregano
- a pinch of sea salt
- extra virgin olive oil
- a dash of lemon juice
- a dash of balsamic
Simply sprinkle some olive oil in a non-stick pan with garlic and lemon, and pan-fried the sea-bream fillet at medium heat.
In the meantime, prepare the salad with all the salad leaves and the romano pepper finely sliced. Prepare the vinaigrette, chopping the capers and adding some olive oil, oregano, a dash of lemon juice and balsamic. Let it settle for a few minutes, when sea bream is ready, add it to the fish and salad alike. Enjoy with some ciabatta bread on a side!
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