Compatible versions
Italian-style Baked Sea Bass with Roasted Pepper Dip and Fennel Salad
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 30 g Parmesan cheese cut in pieces (2 cm)
- 15 g fresh parsley leaves
- 4 garlic cloves
- 100 g olive oil plus extra for greasing
- 20 g lemon juice
- 2 ½ tsp salt
- ¾ tsp ground black pepper
- 400 g red peppers quartered
- 100 g red onions sliced (1 cm)
- 100 g potato sliced (5 mm)
- 2 sea bass whole, gutted, cleaned, max. 38 cm long, approx. 900 g total
- 1 lemon thinly sliced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 300 g fennel bulbs sliced (approx. 3 mm)
- 200 g cos lettuce cut in pieces (approx. 5 cm)
- 200 g cherry tomatoes halved
- 140 g roasted red peppers, preserved (see tip), cut in pieces
- 100 g blanched almonds soaked for 15 min in hot water, then drained
- 500 g bread any kind, sliced, for serving
- Nutrition
- per 1 portion
- Calories
- 1954 kcal / 8176 kJ
- Protein
- 235 g
- Fat
- 68 g
- Carbohydrates
- 93 g
- Fibre
- 16 g
- Saturated Fat
- 13 g
- Sodium
- 2732 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
