Italian-style Baked Sea Bass with Roasted Pepper Dip and Fennel Salad

Italian-style Baked Sea Bass with Roasted Pepper Dip and Fennel Salad

4.8 30 rating

Przygotowanie 20 min

Czas całkowity 40 min

4 portions

Składniki

Parmesan cheese cut in pieces (2 cm)
30 g
fresh parsley leaves
15 g
garlic cloves
4
olive oil plus extra for greasing
100 g
lemon juice
20 g
salt
2 ½ tsp
ground black pepper
¾ tsp
red peppers quartered
400 g
red onions sliced (1 cm)
100 g
potato sliced (5 mm)
100 g
sea bass whole, gutted, cleaned, max. 38 cm long, approx. 900 g total
2
lemon thinly sliced
1
fresh thyme
2 sprigs
fresh rosemary
2 sprigs
fennel bulbs sliced (approx. 3 mm)
300 g
cos lettuce cut in pieces (approx. 5 cm)
200 g
cherry tomatoes halved
200 g
roasted red peppers, preserved (see tip), cut in pieces
140 g
blanched almonds soaked for 15 min in hot water, then drained
100 g
bread any kind, sliced, for serving
500 g

Poziom trudności

łatwy

Wartości odżywcze na 1 portion

Sód 2732 mg

Białko 235 g

Kalorie 8176 kJ / 1954 kcal

Tłuszcz 68 g

Błonnik 16 g

Tłuszcz nasycony 13 g

Węglowodany 93 g

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