Baked Sea Bream with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 40.7 μg | (68 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,162 mg | (29 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 kilogram predominantly waxy potatoes
- 4 garlic cloves
- 1 bunch parsley
- 1 Sea bream (800-1000 grams)
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 6 Tbsps olive oil
- 4 Tbsps freshly grated pecorino romano
Preparation steps
Peel, rinse and cut potatoes into thin slices. Peel garlic and chop finely. Rinse parsley, shake dry and pluck off leaves, chop finely. Clean and rinse fish, pat dry. Season with salt and pepper and drizzle with lemon juice inside.
Grease sufficiently large ovenproof dish with 1 tablespoon of olive Layer half of potato slices and season with salt and pepper, sprinkle with half of parsley. Place fish on top and prinkle with remaining herbs. Spread remaining potatoes on fish, season with salt and pepper and drizzle with 3-4 tablespoons of olive oil.
Bake in preheated oven at 180°C (convection oven at 160°C) (approximately 350°F) for about 25 minutes. Sprinkle potatoes with pecorino cheese, drizzle with remaining olive oil and bake for 20-25 minutes more or until potatoes are tender and browned. Remove from oven and serve.
