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Italian-style Baked Sea Bass with Roasted Pepper Dip and Fennel Salad
TM6 TM5 TM31

Italian-style Baked Sea Bass with Roasted Pepper Dip and Fennel Salad
4.8 ( 28 ocen )
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Składniki

  • 30 g Parmesan cheese cut in pieces (2 cm)
  • 15 g fresh parsley leaves
  • 4 garlic cloves
  • 100 g olive oil plus extra for greasing
  • 20 g lemon juice
  • 2 ½ tsp salt
  • ¾ tsp ground black pepper
  • 400 g red peppers quartered
  • 100 g red onions sliced (1 cm)
  • 100 g potato sliced (5 mm)
  • 2 sea bass whole, gutted, cleaned, max. 38 cm long, approx. 900 g total
  • 1 lemon thinly sliced
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 300 g fennel bulbs sliced (approx. 3 mm)
  • 200 g cos lettuce cut in pieces (approx. 5 cm)
  • 200 g cherry tomatoes halved
  • 140 g roasted red peppers, preserved (see tip), cut in pieces
  • 100 g blanched almonds soaked for 15 min in hot water, then drained
  • 500 g bread any kind, sliced, for serving
Wartości odżywcze
na 1 portion
Kalorie
1954 kcal / 8176 kJ
Białko
235 g
Tłuszcz
68 g
Węglowodany
93 g
Błonnik
16 g
Tłuszcz nasycony
13 g
Sód
2732 mg

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