Roast Sea Bream with Lemon, Garlic and Parsley
Nutritional values
(Percentage of daily recommendation)
| Calorie | 271 cal. | (13 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 63.2 μg | (105 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 482 mg | (12 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 3 g |
Ingredients
Preparation steps
Rinse, dry and cut 4 thick slices each about 1 cm (approximately 3/8-inch) from the middle of the lemon. Squeeze the two end pieces to extract the juice. Place the lemon slices in a roasting bag, which should be about twice as long as the fish. Rinse the sea bream, pat dry and use a sharp knife to make several slashes about 1 cm deep (approximately 3/8-inch) on one side of the fish and sprinkle with the lemon juice. Rinse the parsley, shake dry, and place 2 sprigs in the bag with the lemon slices. Finely chop the remaining parsley. Peel garlic, ginger and shallot and finely chop.
Preheat the oven to 200°C (approximately 390°F). Rinse, seed and finely chop the chile. In a bowl, combine the parsley, garlic, chile, ginger and shallot with 1 teaspoon salt, plenty of pepper and olive oil and mix to a paste. Spread the paste into the cuts of the fish and in the abdominal cavity. Slip the fish into the oven bag with the lemon and close. Place on a baking sheet and roast until the fish eyes are white and the flesh feels firm when touched, about 30 minutes. Served with salad.
