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Gilthead seabream cooked with olive oil, rich in omega-3 and protein
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Gilthead Seabream with Olive Oil (180 g) has 279 calories. That works out to 155 calories per 100 g. It contains 0 g of carbs, 33.3 g of protein, 14.8 g of fat and 0 g of fiber. Its 4 µg of B12 covers 165% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 180 g
279
KCAL / 180G
Carbs
0g
· 0% DV
Protein
33.3g
· 67% DV
Fat
14.8g
· 19% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 50% · Fat 50%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 279 kcal | |
| Total fat | 14.8 g | 19% |
| Saturated fat | 3.24 g | 16% |
| Trans fat | 0 g | |
| Sodium | 117 mg | 5% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 33.3 g | 67% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 180 g | 279 kcal |
| ½ piece (half) | 90 g | 140 kcal |
| 100 g | 100 g | 155 kcal |
| 1 piece (small) | 100 g | 155 kcal |
| 1 piece (small) | 120 g | 186 kcal |
| 1 serving (medium) | 150 g | 233 kcal |
| 1 serving (large) | 220 g | 341 kcal |
| 1 piece (large) | 250 g | 388 kcal |
| 1 piece (extra large) | 350 g | 543 kcal |
Calculated from 155 calories per 100 g.
Gilthead seabream with olive oil is a fish dish made by cooking seabream with olive oil, often alongside lemon, garlic, herbs, or vegetables. It can be baked, pan-cooked, or grilled, and the exact ingredients vary by recipe.
To bake gilthead seabream with olive oil, coat the cleaned fish with oil and your chosen aromatics, then cook until the thickest part turns opaque and flakes easily. Avoid overcooking, which can leave the fish dry.
Yes, gilthead seabream with olive oil can be pan-cooked. Pat the fish dry and cook it in a little oil over moderate heat, turning it carefully; check that the thickest part is cooked through, especially when preparing a whole fish.
Before making gilthead seabream with olive oil, remove the scales and entrails, rinse the cavity briefly under cold water, and pat the fish dry. Clean your hands and work surfaces afterward, and keep the fish chilled until you cook it.
Gilthead seabream with olive oil pairs well with a green salad, roasted vegetables, or plain rice. Since the fish is already cooked with oil, bright sides with lemon or fresh herbs balance the plate without making the meal feel heavy.
Gilthead seabream with olive oil is cooked when its thickest flesh is opaque and separates easily with a fork. Check near the backbone of a whole fish, since the outside can look done before the center has cooked through.
Yes, the skin of gilthead seabream with olive oil is edible when properly cooked. It can be tender or crisp depending on how it is prepared; if you prefer not to eat it, lift the flesh away with a fork.
Gilthead seabream with olive oil has a central backbone and fine bones, like other whole fish. Separate the top fillet from the backbone, lift the bones away, and check each serving carefully, especially before giving it to a child.
Store leftover gilthead seabream with olive oil in a covered container in the refrigerator as soon as it has cooled, and eat it promptly. Reheat it gently, covered, to help keep the fish from drying out; discard it if its smell or appearance has changed.
Lemon, garlic, parsley, thyme, and black pepper all suit gilthead seabream with olive oil. Use herbs in the cavity or around the fish while it cooks, and add delicate fresh herbs near the end so their flavor stays bright.
Vitamins
B12
3.96µg · 165% DV
Vitamin D
8.1µg · 41% DV
B6
0.54mg · 32% DV
B3
4.5mg · 28% DV
Minerals
Selenium
45µg · 82% DV
Phosphorus
378mg · 54% DV
Iodine
54µg · 36% DV
Potassium ⭐
612mg · 18% DV
Sodium
117mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 279 calories in 1 piece (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Gilthead seabream with olive oil is a Mediterranean-style preparation of a mild, firm-fleshed sea bream, often cooked whole in the oven or on the grill. Olive oil, lemon and herbs bring out the fish’s delicate flavour without masking it.
The flesh turns tender and flakes easily when cooked, making it a natural centrepiece for a simple meal. Around the Mediterranean, it is commonly served with seasonal vegetables or salad; elsewhere, it pairs just as well with roasted greens, potatoes or crusty bread. It provides substantial protein and is a source of omega-3 fats. For a lighter plate, use a modest amount of oil and add plenty of vegetables.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.24g
MONOUNSATURATED
7.38g
POLYUNSATURATED
2.7g
Omega 6:3 ratio 0.9:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.