Italian-style Baked Sea Bass with Roasted Pepper Dip and Fennel Salad
TM6 TM5 TM31

Italian-style Baked Sea Bass with Roasted Pepper Dip and Fennel Salad

4.7 (27 ratings)

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
8176 kJ / 1954 kcal
Protein
235 g
Carbohydrates
93 g
Fat
68 g
Saturated Fat
13 g
Fibre
16 g
Sodium
2732 mg

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes