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 32 ratings

Prep. 20min

Total 40min

4 portions

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
fine sea salt
2 ½ tsp
ground black pepper
¾ tsp
red onions sliced (1 cm)
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
potatoes sliced (5 mm)
100 g
red peppers quartered
400 g
cherry tomatoes halved
200 g
cos lettuce cut in pieces (approx. 5 cm)
200 g
fennel bulbs sliced (approx. 3 mm)
300 g
blanched almonds soaked for 15 min in hot water, then drained
100 g
roasted red peppers, preserved (see tip), cut in pieces
140 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

Fiber 16 g

Saturated fat 13 g

Carbohydrates 93 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Catch of the Day 8 Recipes
UK and Ireland

That's Amore 10 Recipes
UK and Ireland

You might also like...

Citrus Water

35min

One-pot Tomato and Garlic Pasta with Mussels

20min

Korean-style Glazed Cod with Rice and Steamed Broccoli

30min

Leftover Vegetable Stock

50min

Pea Soup with Squid and Tomatoes

50min

Green Bean Bundles, Potatoes and Thyme Butter

50min

Cucumber Soup with Prawn Skewers

35min

Skin glow detox juice

10min

Stuffed peppers with rice and tomato sauce

1 h

Sliced Fruit Salad with Citrus Dressing

30min

Spirulina Smoothie

5min

Baby-friendly Herbed Cucumber Yoghurt Dip

10min