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