Bream fillets with ponzu sauce

Total time 20 mins
20 mins preparation time

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.

Ingredients

4 portion(s)
4 
bream fillets
4 
sprigs fresh dill

To accompany:

200 g
of cooked quinoa
4 
small white onions
 ½ bunch
of chives
 ½ bunch
of parsley
4 
sprigs of dill
1 
yellow carrot
1 
yellow lemon
1 
heart of fennel
2 tbsp
of olive oil
Nutritional facts (per portion): 1330 kJ  /  318 kcal

Preparation

Step 1

Prepare the accompaniment: Cut the fennel in very thin strips and set aside. Peel and grate the carrot rinse and chisel all the herbs, peel and chisel the onions. Pour the olive oil and the sauce into a salad bowl, emulsify, and add the herbs the vegetables, and mix. Pour the quinoa into a bowl, turn and set aside.

Step 2

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 fire. Serve the bream fillets, pepper and coat remaining cooking sauce. Serve with quinoa with herbs and a few slivers of fennel.

Recipe-ID: 196

Recipe as PDF

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Prepare the accompaniment: Cut the fennel in very thin strips and set aside. Peel and grate the carrot rinse and chisel all the herbs, peel and chisel the onions. Pour the olive oil and the sauce into a salad bowl, emulsify, and add the herbs the vegetables, and mix. Pour the quinoa into a bowl, turn 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 fire. Serve the bream fillets, pepper and coat remaining cooking sauce. Serve with quinoa with herbs and a few slivers of fennel.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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