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Fish & Vegetables, Pomegranate Balsamic & Lemon squeezed oil




Others ingredients

  • Fillets of 2 sea bass, skin and bones removed.
  • 300 g of broccoli florets
  • 300 g cauliflower florets
  • 2 turnips golden ball, medium
  • 8 walnut kernels
  • 1 bunch of chives
  • 2 spoonfuls of fruity green extra virgin olive oil


  1. 1

    Peel the turnips and cut them into quarters. Rinse them with the broccoli and cauliflower florets. Rinse the fish fillets and pat them dry.

  2. 2

    Spread the turnips in the perforated part of a steamer. Place them above the boiling water and cook for 5 minutes before adding the broccoli and cauliflower. Leave to cook for another 8 minutes: prick the vegetables with the tip of a knife, they should be just tender.

  3. 3

    Set the vegetables aside in a salad bowl and put the fish fillets in their place. Cook for 4 to 5 minutes depending on the thickness of the fillets.

  4. 4

    Coarsely chop the nuts. Rinse the chives and pat them dry. Mix with a fork the pressed lime oil, the pomegranate balsamic and the green fruity extra virgin olive oil.

  5. 5

    Divide the fish and vegetables between four plates and drizzle with the vinaigrette. Sprinkle with walnuts and chives and serve immediately.