Preparation Time

Preparation Time

15'

Cook Time

Cooking Time

20'

Servings

Servings

4

Ingredients

  • 4 sea bass fillets (skin off)
  • juice and zest of 1 lemon
  • 12 slices of multi-grain bread
  • 1 tbsp olive oil
  • 6 tbsp aioli
  • 1 finely-sliced cucumber
  • 4 tbsp wholegrain mustard
  • 1 cup rocket and baby spinach
  • 1 cup pea sprouts
  • 4 large, finely-sliced radishes
  • salt and freshly-ground pepper
  • 2 garlic cloves
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 4 tsp lemon juice
  • ½ cup olive oil
  • 6 tbsp sunflower oil

Nutrition Information

Per 100gr

Per 300gr portion

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

Preparation

Step 1

Remove the skin from the fillets.

Step 2

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 3

Toast the bread in a toaster (or frying pan).

Step 4

For the aioli Crush the garlic with a little salt.

Step 5

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 6

Lastly, add the crushed garlic.

Step 7

Brush aioli on 4 slices of bread.

Step 8

Divide rocket, baby spinach leaves, and half of the fish

Step 9

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.