Baked Sea Bream with Roasted Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 19.6 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 sprigs Sage
- 5 sprigs thyme
- 2 Bell pepper (red and yellow)
- 3 Red onions
- 2 garlic cloves
- 1 organic lemon
- 250 grams pickled Artichoke hearts
- 2 Sea bream (about 1 kg) (approximately 35 ounces)
- salt
- freshly ground peppers
- 6 Tbsps olive oil
- 1 sm can Saffron
- 5 Tbsps dry white wine
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse the herbs and shake dry. Reserve some thyme sprigs and then pluck the leaves from the remaining sprigs. Rinse the peppers, cut in half, remove the seeds and pith and cut into strips. Peel the onions and garlic. Quarter the onion and mince the garlic. Rinse the lemon in hot water, wipe dry and quarter. Drain the artichoke hearts and cut in half.
Rinse the sea bream, pat dry and score the skin in a diamond pattern. Season inside and outs with salt and pepper, drizzle with lemon juice and brush with a little olive oil. Stuff with the sage.
Arrange the vegetables, 1/2 the lemon wedges, the saffron and the thyme in a large baking dish. Add the fish, drizzle with the remaining olive oil and white wine, season with salt and pepper and bake in the oven for about 25 minutes. Remove then arrange the remaining lemon wedges over top.
Serve with fresh white bread, if desired.
