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

Italian-style Baked Sea Bass with Roasted Pepper Dip and Fennel Salad
4.8 30 rating
Prep. 20 min
Total 40 min
4 portions
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Ingredients

  • Parmesan cheese cut in pieces (2 cm)
    30 g
  • fresh parsley leaves
    15 g
  • garlic cloves
    4
  • olive oil plus extra for greasing
    100 g
  • lemon juice
    20 g
  • salt
    2 ½ tsp
  • ground black pepper
    ¾ tsp
  • red peppers quartered
    400 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 total
    2
  • lemon thinly sliced
    1
  • fresh thyme
    2 sprigs
  • fresh rosemary
    2 sprigs
  • fennel bulbs sliced (approx. 3 mm)
    300 g
  • cos lettuce cut in pieces (approx. 5 cm)
    200 g
  • cherry tomatoes halved
    200 g
  • roasted red peppers, preserved (see tip), cut in pieces
    140 g
  • blanched almonds soaked for 15 min in hot water, then drained
    100 g
  • bread any kind, sliced, for serving
    500 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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