Sea Bass in Puff Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 790 cal. | (38 %) | ||
| Protein | 23.44 g | (24 %) | ||
| Fat | 56.76 g | (49 %) | ||
| Carbohydrates | 46.93 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.82 g | (3 %) |
| Vitamin A | 175.22 mg | (21,903 %) | ||
| Vitamin D | 0.48 μg | (2 %) | ||
| Vitamin E | 2.79 mg | (23 %) | ||
| Vitamin B₁ | 0.48 mg | (48 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.64 mg | (80 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 108.82 μg | (36 %) | ||
| Pantothenic acid | 0.53 mg | (9 %) | ||
| Biotin | 2.81 μg | (6 %) | ||
| Vitamin B₁₂ | 0.49 μg | (16 %) | ||
| Vitamin C | 16.82 mg | (18 %) | ||
| Potassium | 331.4 mg | (8 %) | ||
| Calcium | 97.92 mg | (10 %) | ||
| Magnesium | 62.33 mg | (21 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 13.8 μg | (7 %) | ||
| Zinc | 1.18 mg | (15 %) | ||
| Saturated fatty acids | 13.41 g | |||
| Cholesterol | 72.44 mg |
Ingredients
- Ingredients
- 2 Sea bass fillet with skin, about 300 grams each (approximately 11 ounces)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 3 handfuls parsley
- 400 grams Puff pastry dough
- 1 egg
- 1 Tbsp Whipped cream
- 2 Tbsps ground almonds (peeled)
- 2 Tbsps grated Parmesan
- 50 milliliters olive oil
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.
Rinse the fish and pat dry. Drizzle with 1-2 tablespoons of lemon juice. Season with salt and pepper. Rinse the parsley, shake dry and chop 2-3 branches coarsely. Set the rest aside.
Roll out the puff pastry. Cut a piece bigger than the fish and place on a plate. Place a fish fillet skin-side-down on the pastry. Sprinkle with the chopped parsley. Place the second fillet skin-side-up on top. Cover with puff pastry and press the edges together. Cut off excess dough from the edges. From the remaining dough, cut decorative fin shapes and scales and attach to the top of the puff pastry with the fish in it. Mix the egg with the cream and brush the top of the pastry. Bake 50 minutes until golden brown.
Put the remaining parsly in a blender with the almonds and parmesan and puree. Slowly pour in the oil to create a creamy pesto. Season with salt, pepper and lemon juice.
Remove the fish from the oven and serve with the pesto, garnished to taste with parsley.
