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Sea bream with citrus

Wholegrain rice


Total: 30 min


15 min


15 min


1 serving
  • 100 g sea bream fillet
  • 30 g Wholegrain rice
  • 1 Grapefruit
  • 1 orange
  • 2 Lemon
  • 1 Shallots
  • 1 garlic clove
  • 5 g Fish broth
  • 0.5 teaspoon Cayenne ground pepper
  • 1 tablespoon bay leaf powder
  • 1 teaspoon Peppermint powder
  • 1 teaspoon tarragon powder
  • 1 teaspoon dill powder
  • 1 teaspoon Whole-wheat flour
  • 15 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Cook the wholegrain rice in boiling water as indicated on the package.
  • Pat dry the sea bream fillet and place into a dish.
  • Whisk together the juice of 1 lemon, mint, tarragon, dill, and cover the fish.
  • Let it marinate while the rice is cooking.
  • Carefully peel 1 lemon, orange, and grapefruit over a bowl to catch juice.
  • Separate the wedges and cut them into 2.
  • Dissolve the fish bouillon cube in 100 ml of warm water.
  • Wipe the fish and thinly coat with flour.
  • Peel and thinly slice the shallot and garlic. Stir-fry them with hot oil in a sauté pan for 2 minutes.
  • Add the fruit juice, bay leaf, and chilli.
  • Cook for 2 minutes, then stir in the citrus wedges.
  • Gently mix and add the sea bream.
  • Let it simmer for another 2 minutes. Add salt and pepper.
  • Pour the fish bouillon and let it simmer for 5-6 minutes over medium heat.
  • Serve the sea bream with citrus along with wholegrain rice.

Recipe tips

  • Remember: don't wait until you are thursty to drink water.