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.
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.
Ready in 20
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 2 sea bream fillets (use half) (Fish)
- 2 tsp za'atar (use half) (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 1 handful of fresh mint (use half)
- 110g baby tomatoes (use half)
- 250g puy lentils & wholegrain quinoa (use half) (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 20g flaked almonds (use half) (Nuts)
- 40g rocket (use half)
- 0.5 tsp chilli flakes (use half)
- 30g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 unwaxed lemon (use half)
Nutritional Information
Calories: 484
Protein: 35g
Carbs: 33g
Fat: 23g
Ingredients
- 110g baby tomatoes
- 2 sea bream fillets (Fish)
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 unwaxed lemon
- 40g rocket
- ½ tsp chilli flakes
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 handful of fresh mint
- 20g flaked almonds (Nuts)
- 2 tsp za'atar (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
Nutritional Information
Calories: 595
Protein: 35g
Carbs: 33g
Fat: 36g
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.
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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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