EatSmarter exclusive recipe

Baked Sea Breamwith Fennel

Baked Sea Bream - Baked Sea Bream - A taste of summer and Southern France - irresistibly delicious
405 kcal
Baked Sea Bream - A taste of summer and Southern France - irresistibly delicious

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Difficulty:easy
Preparation:25 min
Ready in:45 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories405 kcal(20%)
Protein44 g(88%)
Fat17 g(21%)
Carbohydrates17 g(7%)
Added Sugar0 g(0%)
Roughage5 g(17%)

Recipe Development: EAT SMARTER

Ingredients

For servings

4Sea Bream (each about 400 grams, ready to cook)
1 poundwaxy Potatoes
2 tablespoonsCanola oil
Salt
Pepper
1Fennel bulb (about 250 grams)
2 teaspoonsground paprika (hot)
1 teaspoonFennel seed
3 tablespoonsOlive oil
1Lemons

Kitchen Utensils

1 Tablespoon, 1 Teaspoon, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Baking sheet, 1 Citrus juicer, 1 Paper towel, 1 Small bowl

Directions

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1 Rinse fish inside and out and pat dry thoroughly with paper towels. Slit the skin on both sides several times.
2 Scrub potatoes thoroughly and cut into 5 mm (approximately 1/4 inch) thick slices. Spread canola oil on a baking sheet. Arrange potato slices next to each other on sheet and season with salt and pepper.
3 Rinse and dry fennel, then cut lengthwise into thin slices. Arrange over the potatoes and season with salt. Mix paprika, fennel seeds and some salt and pepper in a small bowl.
4 Sprinkle sea bream on both sides with the spice mixture. Place on the vegetables and drizzle with olive oil. Bake on bottom rack of preheated oven at 225°C (fan: not recommended, gas; mark 4) (approximately 425°F) for about 20 minutes.
5 Juice the lemon. Sprinkle sea bream with the lemon juice and serve with potatoes and fennel.
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