
Devices & Accessories
Italian-style Baked Sea Bass with Roasted Pepper Dip and Fennel Salad
Prep. 20 min
Total 40 min
4 portions
Ingredients
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Parmesan cheese cut in pieces (2 cm)30 g
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fresh parsley leaves15 g
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garlic cloves4
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olive oil plus extra for greasing100 g
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lemon juice20 g
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salt2 ½ tsp
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ground black pepper¾ tsp
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red peppers quartered400 g
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red onions sliced (1 cm)100 g
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potato sliced (5 mm)100 g
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sea bass whole, gutted, cleaned, max. 38 cm long, approx. 900 g total2
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lemon thinly sliced1
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fresh thyme2 sprigs
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fresh rosemary2 sprigs
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fennel bulbs sliced (approx. 3 mm)300 g
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cos lettuce cut in pieces (approx. 5 cm)200 g
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cherry tomatoes halved200 g
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roasted red peppers, preserved (see tip), cut in pieces140 g
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blanched almonds soaked for 15 min in hot water, then drained100 g
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bread any kind, sliced, for serving500 g
Difficulty
easy
Nutrition per 1 portion
Sodium
2732 mg
Protein
235 g
Calories
8176 kJ /
1954 kcal
Fat
68 g
Fibre
16 g
Saturated Fat
13 g
Carbohydrates
93 g
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