Votes: 1/5 stars
- 2 sea bass fillets
- tender shoots
- Chickpeas
- Carrots in strips
- Salad dressing: oil, juice of 1 lemon, zest of ½ lemon and parsley
- Cook 2 sea bass fillets, previously seasoned with salt, black pepper and a little oil, at 200 degrees for 13 minutes.
- Fry 1 clove of sliced garlic in a little oil and sauté it in 50 grams. grated carrots.
- Wash and drain 100 g. chickpeas and 20 gr. salad cabbage.
- Prepare 50 ml of salad dressing. oil, juice of 1 lemon, zest of ½ lemon and 5 gr. chopped parsley.
- Assemble Tupperware with all ingredients and season with vinaigrette when ready to consume.
Share the article
Share the article