The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 sea bream fillets (use half) (Fish)
-
2 tsp za'atar (use half)
- 1 handful of fresh mint (use half)
- 110g baby tomatoes (use half)
-
250g puy lentils & wholegrain quinoa (use half)
- 20g flaked almonds (use half) (Nuts)
- 40g rocket (use half)
- 0.5 tsp chilli flakes (use half)
-
30g pitted black olives (use half)
- 1 unwaxed lemon (use half)
Fish, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 127Kcal | 473Kcal |
| 532kJ | 1978kJ | |
| Fat | 6.2g | 23g |
| of which saturates | 1.0g | 3.5g |
| Carbohydrates | 9g | 33g |
| of which sugars | 1.5g | 5.5g |
| Protein | 9.5g | 35g |
| Salt | 0.25g | 0.93g |
| Fibre | 2.9g | 11g |
Ingredients
Ingredients
- 110g baby tomatoes
- 2 sea bream fillets (Fish)
-
250g puy lentils & wholegrain quinoa
- 1 unwaxed lemon
- 40g rocket
- ½ tsp chilli flakes
-
30g pitted black olives
- 1 handful of fresh mint
- 20g flaked almonds (Nuts)
-
2 tsp za'atar
Fish, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 148Kcal | 567Kcal |
| 620kJ | 2373kJ | |
| Fat | 8.8g | 34g |
| of which saturates | 1.3g | 5.0g |
| Carbohydrates | 9g | 33g |
| of which sugars | 1.4g | 5.5g |
| Protein | 9.2g | 35g |
| Salt | 0.24g | 0.92g |
| Fibre | 2.8g | 11g |
Speedy Za'atar Sea Bream, Lentil Salad & Mint Dressing
Sustainably caught sea bream is the golden star of this speedy salad. Peppery rocket, sweet plum tomatoes and ready-to-eat lentils and quinoa make this a delicious bowlful. Torn mint and crunchy almonds add freshness and crunch. Piquant olives and a sprinkle of za'atar to make the sea bream sing.
Cooking Instructions
Cooking Instructions
Before you start
- Turn the grill to high heat (240C)
- Line a baking tray with silver foil
- Pull out a large frying pan, a small bowl & a large bowl
Toast & prep
- Heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, until golden brown. Remove from the pan and set aside
- Pick the mint leaves from the stalks and finely chop. Roughly chop the olives. Quarter the lemon
Grill the fish
- Season the sea bream with za'atar and a pinch of salt
- Place the fish onto the foil-lined baking tray and grill for 9 mins, until cooked through
Make the dressing
- In the small bowl, mix the mint, olives, juice from 2 lemon wedges, a pinch of chilli flakes (or to taste), 1 tbsp oil and a pinch of salt. Stir to combine
Build the salad
- Halve the tomatoes and add to the large bowl, along with the lentil quinoa mix, rocket, 2 tsp oil and juice from 1 lemon wedge (to taste). Season with salt and toss well
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork.
- Squeeze the juice from the remaining lemon over the sea bream
- Share the quinoa salad between plates, topped with the sea bream. Sprinkle over the toasted almonds, mint dressing and a pinch of chilli flakes (to taste)
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