Bream with Nut Crust and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 763 cal. | (36 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.4 μg | (22 %) | ||
| Vitamin E | 15.1 mg | (126 %) | ||
| Vitamin K | 40.9 μg | (68 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,568 mg | (39 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 193 mg | (64 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 129 μg | (65 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 333 mg | |||
| Cholesterol | 195 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 800 grams small, waxy potatoes
- ¼ tsp ground Saffron
- 4 small Sea bream (ready to cook, cleaned, each about 350-400 grams)
- salt
- freshly ground peppers
- lemons (Juiced)
- 1 bunch cilantro
- 6 Tbsps olive oil
- 150 grams ground almonds
- 20 grams sugar
- 2 tsps Ground cinnamon
- 3 Tbsps Rose water
- 1 garlic clove
- 1 egg
Preparation steps
Peel and rinse potatoes. Parboil for about 15 minutes in salted water seasoned with saffron.
Rinse and pat dry fish, season with salt, pepper and lemon juice. Rinse cilantro, shake dry and stuff fish with it. Grease baking sheet with 2 tablespoons of oil and arrange fish in it.
Drain saffron potatoes. Heat 2 tablespoons of oil in a pan and toss potatoes in it, arrange around the fish.
Combine ground almonds with sugar, cinnamon and rose water, puree and place in a bowl. Peel garlic and squeeze through a press. Add to the mixture and combine with 2 tablespoons of oil and egg. Add a little water, if necessary, to make spreadable paste. Spread fish with the paste, except heads and tails.
Bake in preheated oven at 200°C (approximately 400°F) for about 25-30 minutes or until almond crust is lightly browned. Arrange with saffron potatoes on warmed plates and garnish with fresh herbs. Serve.
