Sea Bass • Raw • 20′ • Easy
Sea bass fillet club sandwich
- Preparation time
- 15
- Cooking time
- 20
- Difficulty level
- Easy
- Servings
- 4
Recipe Ingredients
Nutritional Value
| Nutrient | Per 100 g | Per 300 g |
|---|---|---|
| Energy (kcal) | 197 kcal | 591 kcal |
| Fat | 8.5 g | 29.7 g |
| Fat of which saturated | 1.4 g | 4.7 g |
| Fat of which saturated monounsaturated | 3.8 mg | 11.3 mg |
| Fat of which saturated polyunsaturated | 2.9 mg | 8.8 mg |
| Carbohydrates | 16.5 g | 38.9 g |
| Carbohydrates of which sugars | 2.2 g | 6.5 g |
| Dietary Fiber | 3.5 g | 10.6 g |
| Proteins | 13.1 g | 39.4 g |
| Salt | 0.6 g | 1.8 g |
| Vitamin D3 | 2.8 mcg | 9.7 mcg |
| Calcium | 39.3 mg | 137.4 mg |
| Iron | 1.4 mg | 4.9 mg |
Recipe Steps
-
Step .01
Remove the skin from the fillets.
-
Step .02
Cut into strips and place into a bowl the lemon juice and zest, olive oil, salt and freshly-ground pepper. Set aside for 5 minutes.
-
Step .03
Toast the bread in a toaster (or frying pan).
-
Step .04
For the aioli Crush the garlic with a little salt.
-
Step .05
Beat the yolk with the lemon juice and mustard in the blender and while the blender is running, slowly add the oils and keep blending continuously.
-
Step .06
Lastly, add the crushed garlic.
-
Step .07
Brush aioli on 4 slices of bread.
-
Step .08
Divide rocket, baby spinach leaves, and half of the fish
-
Step .09
Brush wholegrain mustard on 4 slices of bread and divide the sprouts and radishes.
-
Step .10
Place the remaining fish on top and then the 4 slices of bread with aioli.
-
Step .11
Secure two toothpicks in each sandwich and cut into two triangular or rectangular pieces.
-
Step .12
Serve with vegetable chips.
FRESH SEA BASS
Gutted & de-scaled, ready to cook
Enjoy the ultimate freshness and convenience of Philosofish’s nutritious, fresh, and ready to cook fish. The innovative modified atmosphere packaging (SeaFresh Pack) ensures excellent quality and freshness, for a quick and healthy cooking option.
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