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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
4.8 (28 évaluations )
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Ingrédients

  • 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
Infos nut.
par 1 portion
Calories
8176 kJ / 1954 kcal
Protides
235 g
Glucides
93 g
Lipides
68 g
Graisses saturées
13 g
Fibre
16 g
Sodium
2732 mg

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