Dalila Roglieri

Sea bass tartare, Feta and Wild Rice

DaRò Wellness Cuisine | Recipe exclusively from Oliolà



Marinated sea bass tartare, Feta cheese, Wild rice with vegetables, Pink grapefruit sauce, Limonolio Frantoio di Molfetta


Opinion of the chef

To marinate the sea bass fillet I recommend using Delicate Frantoio di Molfetta extra virgin olive oil and grapefruit juice in a 2: 1 ratio. No additional fats are needed to the recipe which is therefore delicate and very easy to digest.


Nutritionist's advice

This recipe is rich in Omega 3 and slow-release complex carbohydrates: it contains less than 350 kcal and 22 grams of high biological value proteins. The fat content, although apparently relevant, derives from the quantity of fish used and from extra virgin olive oil: good fats that are good for the heart and above all for the brain.