Roast Whole Bream
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
157
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 165 mg | (4 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large Sea bream (cleaned and gutted)
- 4 Tbsps olive oil
- 2 cloves garlic cloves (finely chopped)
- 1 large lemon (sliced)
- 2 sprigs rosemary
- 3 Tbsps white wine
Preparation steps
1.
Heat the oven to 200ºC (180º fan) 400ºF, gas mark 6.
2.
Rub the fish with the olive oil inside and out and place it on a large piece of greaseproof paper in a roasting tin. Scatter the garlic in the cavity of the fish, season with salt and pepper and tuck in the lemon slices.
3.
Pick the leaves from the rosemary sprigs and scatter them in and around the fish. Gather the edges of the paper together to make a loose parcel, pour the wine over the fish and fold the edges of the paper to make a seal.
4.
Roast in the oven for about 25 minutes or until the fish is cooked through. Baste the fish with the cooking juices and serve immediately.
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