Oven Baked Sea Bream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,014 mg | (25 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 2 Eggplant
- salt
- 2 stalks Celery
- 2 garlic cloves
- 4 shallots
- 6 Tomatoes
- 20 grams Pine nuts
- olive oil
- 150 milliliters dry white wine
- 2 Tbsps raisins
- 50 grams green Olives (pitted and chopped)
- 1 pinch sugar
- freshly ground peppers
- 1 Sea bream (ready to cook 1,2 kg)
- 1 handful Fresh herbs (such as thyme, rosemary, basil)
- Basil (for garnish)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse the eggplant, trim, cut into pieces, sprinkle with salt and leave for about 10 minutes to draw out water. Rinse in a colander and drain well. Rinse celery, trim and cut into pieces. Peel garlic and the shallots, cut the garlic into slices and the shallots into thin strips. Scald the tomatoes in hot water, shock in cold water, peel, quarter, core and dice. Sauté pine nuts with shallots and garlic in 2 tablespoons hot oil for 1-2 minutes. Add celery and eggplant and fry for 1-2 minutes. Deglaze with the wine and remove from the heat. Add raisins, chopped olives and tomatoes and season with sugar, salt and pepper. Pour into an oven-proof dish.
Rinse the sea bream, pat dry and season inside and out with salt and pepper. Fill cavity with the herbs and place on top of the vegetables. Drizzle with some olive oil and bake in the oven for 25-30 minutes.
Serve garnished with basil.
