Oven-roasted Sea Bass with Lemon
Healthy, because
Even smarter
Nutritional values
Like most sea fish, sea bass has a considerable amount of iodine and an omega-3 fatty acid content of no less than 0.5 grams per 100 grams. The unsaturated fatty acids not only protect against cardiovascular diseases, but are also important for the healthy development of the child during pregnancy and lactation.
Attention vegetable fans: A fennel bulb would be good with it. Clean the vegetables, slice them finely and put them with orange slices on the baking tray with the fish. A good sip of non-alcoholic white wine rounds off the flavour.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 373 kcal | (18 %) | ||
| Protein | 53.6 g | (55 %) | ||
| Fat | 16.8 g | (14 %) | ||
| Carbohydrates | 1 g | (1 %) |
Preparation steps
Rinse sea bass and pat dry. Make slits in skin at 5 cm (approximately 2-inch) intervals with a sharp knife. Season sea bass inside and out with salt and pepper and place in a roasting pan.
Rinse 1 lemon and cut into slices. Squeeze juice from the remaining lemon. Pour lemon juice and olive oil on the sea bass and top with lemon slices and bay leaf. Bake in preheated oven at 200°C (gas mark 3-4, fan: 180°C) (approximately 400°F/convection 350°F) for 20-25 minutes, basting occasionally with the liquid in the pan.
