A light and flavorful salad combining fresh sea bass and tangy artichokes, perfect for a healthy meal.
Ingredients
- 200 grams sea bass fillets skin removed, cut into bite-sized pieces
- 1 cup artichoke hearts canned or fresh, quartered
- 2 tbsp olive oil extra virgin
- 1 tbsp lemon juice freshly squeezed
- 1 tsp salt to taste
- 1/2 tsp black pepper freshly ground
- 2 cups mixed salad greens washed and dried
Instructions
- Preheat the oven to 180°C (350°F).
- Place the sea bass fillets on a baking sheet lined with parchment paper.
- Drizzle the fillets with 1 tablespoon of olive oil, and season with salt and black pepper.
- Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- In a large bowl, combine the mixed salad greens and artichoke hearts.
- In a small bowl, whisk together the remaining olive oil and lemon juice.
- Add the baked sea bass to the salad mix and drizzle with the lemon olive oil dressing.
- Toss the salad gently to combine all ingredients, and serve immediately.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 3000IUVitamin C: 25mgCalcium: 80mgIron: 2mg