Bream with Tomatoes, Olives and Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 652 cal. | (31 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 18.4 g | (61 %) |
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 182.4 μg | (304 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 23.9 mg | (199 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 2,989 mg | (75 %) | ||
| Calcium | 839 mg | (84 %) | ||
| Magnesium | 173 mg | (58 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 179 μg | (90 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 713 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 22 g |
Ingredients
Preparation steps
Rinse ready-to-cook seam breams under cold running water and pat dry. Season with salt and pepper inside and out.
Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, cut into smaller pieces. Peel onion and garlic and chop finely. Rinse celery and cut into pieces. Heat 4 tablespoons of oil in a pan and saute onion and garlic until soft. Add tomatoes and celery and saute for 3-4 minutes, stirring. Add olives and season with salt, sugar and pepper. Remove pan from heat and let cool.
Oil baking dish with 2 tablespoons of oil and arrange rosemary sprigs in it. Place sea breams on rosemary and top each with 3-4 tablespoons of tomato sauce. Crumble cheese and spread on top of tomato sauce. Bake in preheated oven at 180°C (approximately 350°F) for about 20-25 minutes. Serve with fresh white bread.
