Roasted Sea Bream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 761 mg | (19 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 123 μg | (62 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 306 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 4 g |
Ingredients
Preparation steps
Preheat oven to 200°C (approximately 400°F).
Rinse inside and outside of fish thoroughly. Pat dry with paper towels. Cut 3 slits on both sides of each fillet with a sharp knife. Rinse tomatoes and remove stems. Peel and finely chop garlic. Rinse lemon, pat dry and remove zest in strips with a vegetable peeler. Transfer zest to a small bowl and stir in garlic and 5-6 tablespoons olive oil. Strip leaves from a sprig of rosemary and 4 sprigs thyme and finely chop. Stir into oil.
Brush an ovenproof baking dish with olive oil. Spread tomatoes, garlic, and olives in baking dish. Season inside and outside of fish with salt and pepper. Cut lemon zest into thin slices and place in cavity of fish. Stuff fish with remaining herbs and place fish on tomatoes. Brush with half the herb-olive oil. Bake, turning fish once halfway through baking time and brushing with herb-oil, until golden brown, 25-30 minutes.
Serve fish with tomatoes and olives on plates and garnish with basil.
