Bream in Tajine

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Bream in Tajine
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Health Score:
95 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
470
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie470 cal.(22 %)
Protein15 g(15 %)
Fat34 g(29 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.3 μg(7 %)
Vitamin E6.8 mg(57 %)
Vitamin K52.7 μg(88 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.4 mg(62 %)
Vitamin B₆0.7 mg(50 %)
Folate136 μg(45 %)
Pantothenic acid1.5 mg(25 %)
Biotin11 μg(24 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C174 mg(183 %)
Potassium1,020 mg(26 %)
Calcium121 mg(12 %)
Magnesium74 mg(25 %)
Iron2.9 mg(19 %)
Iodine38 μg(19 %)
Zinc1.1 mg(14 %)
Saturated fatty acids15.5 g
Uric acid122 mg
Cholesterol90 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
1 Sea bream (about 1.2 kg)
1 Tbsp coarse salt
½ bunch cilantro (approx 15 grams)
½ bunch parsley (approx 20 grams)
½ bunch oregano (approx 15 grams)
100 grams green pitted Olives
1 tsp Ground allspice
1 tsp Cumin
400 grams Tomatoes
4 garlic cloves
½ lemon
3 Tbsps olive oil
400 grams potatoes
1 Lime
1 yellow Bell pepper
1 green Bell pepper
100 grams butter
How healthy are the main ingredients?
TomatopotatoOliveolive oilparsleyoregano

Preparation steps

1.

Rinse the bream in cold water, pat dry with paper towels and rub inside and outside with salt. Rinse the herbs, shake dry and finely chop the leaves. Chop the olives finely. Mix with the herbs in a bowl. Crush the allspice and cumin in a mortar. From 2-3 tomatoes, remove the stalk approaches. Rinse the tomatoes, blanch, peel, halve and cut into small cubes. Peel garlic and press into the mortar.

2.

Add the tomato cubes to the mortar and mix with the spices and garlic. Squeeze the lemon juice and add. Stir in 2 tablespoons olive oil. Fill the sea bream with half of the olive-herb mixture, cover and infuse for 30 minutes. Rinse the remaining tomatoes and potatoes. Peel the potatoes and depending on the size, leave whole or halve. Peel the lime. Cut the tomatoes, potatoes and lime into thin slices. Rinse the peppers, cut in half, remove seeds and ribs and cut into strips.

3.

Preheat the oven to 180°C (approximately 350°F). Butter a tagine. Set 5 tomato slices aside. Layer the potatoes in the tagine. Arrange the peppers on top. Cut the sea bream in 4 equal pieces and place on top of the vegetables, then alternately layer the remaining tomato and lime slices. Baste the fish with the remaining seasoning sauce, 1 tablespoon water and the olive oil. Cover and simmer in the center of the hot oven about 40 minutes. Serve in the tagine, with dry white wine.

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