![Italian-style Baked Sea Bass with Roasted Pepper Dip and Fennel Salad Italian-style Baked Sea Bass with Roasted Pepper Dip and Fennel Salad](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/104aefc1-5275-4cc3-aadc-1b132d578c6e/Derivates/4ce1b3f4-48fb-4c14-9ef6-6d9644402e77.jpg)
难易度
我们大部分食谱的难易度都是简易的。那些需要花费更多时间和烹饪技巧的,难易度会被标注为中等或者高级。
准备时间
这是您准备这道菜肴所需的时间。
总时间
该时间包括了从准备食材到成品上桌的总时间:如腌制、烘烤、冷却等。
份量
这里显示了这道食谱的份量。
食材
- 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
- 营养价值
- 每 1 portion
- 热量
- 8176 kJ / 1954 kcal
- 蛋白质
- 235 g
- 碳水化合物
- 93 g
- 脂肪
- 68 g
- 饱和脂肪
- 13 g
- 纤维
- 16 g
- 钠
- 2732 mg
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