Bream Fillets with Ponzu Sauce
A delicate fish dish of pan-fried bream with a tangy Kikkoman Ponzu and dill sauce. Serve with a salad of quinoa, carrot and fennel for an elegant main course, ideal for entertaining.
- Serves4
- Preparation Time15 mins
- Cooking Time4 mins
Nutrition per serving
- Energy318 Kcals
Ingredients
- 4 bream fillets
- 2 tbsp of Kikkoman Ponzu
- 4 sprigs fresh dill
Salad to accompany:
- 200 g of cooked quinoa
- 4 small white onions
- ½ bouquet of chives
- ½ bunch of parsley
- 4 sprigs of dill
- 1 carrot
- 1 lemon
- 1 heart of fennel
- 2 tbsp of olive oil
- 2 tbsp of Kikkoman Ponzu
Method
Prepare the salad: Cut the fennel in very thin strips and set aside. Peel and grate the carrot, rinse and chop all the herbs, peel and chop the onions finely. Pour the olive oil and the Ponzu sauce into a salad bowl and whisk, then add the herbs the vegetables, and mix. Pour the quinoa into the bowl, stir and set aside.
Heat the Ponzu sauce in a large frying pan; put the bream fillets in it and cook 2 minutes on each side on medium heat, sprinkle with dill and remove from the heat. Serve the bream fillets coated with the remaining cooking sauce and season with pepper. Serve with quinoa salad and a few slivers of fennel.
