Dispositivos y accesorios
Esta receta ha sido creada para funcionar con una combinación específica de dispositivo y accesorio. Sin esta combinación específica, el resultado no está garantizado.
Italian-style Baked Sea Bass with Roasted Pepper Dip and Fennel Salad
Ingredientes
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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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fine sea salt2 ½ tsp
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ground black pepper¾ tsp
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red onions sliced (1 cm)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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potatoes sliced (5 mm)100 g
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red peppers quartered400 g
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cherry tomatoes halved200 g
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cos lettuce cut in pieces (approx. 5 cm)200 g
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fennel bulbs sliced (approx. 3 mm)300 g
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blanched almonds soaked for 15 min in hot water, then drained100 g
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roasted red peppers, preserved (see tip), cut in pieces140 g
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bread any kind, sliced, for serving500 g
Dificultad
fácil
Inf. nutricional por 1 portion
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