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Sea Bass with Fennel and Olives

Vegetarian Vegan Fish Healthy Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 30 minutes
Energy: 435 kcal / serving

Instructions

  • 1.   Preheat the oven to 200 °C (392 °F). Clean the vegetables. Finely slice the fennel using a mandoline. Cut the tomatoes in half and slice the lemon. Mix all the vegetables with oil. Season generously.
  • 2.   Cut a rectangle of parchment paper. Place the vegetables on it and then the seasoned sea bass.
  • 3.   Cover with a second sheet of parchment paper and fold the edges carefully to seal the parchment packet. Bake for 30 minutes.
  • 4.   Cook the rice according to the instructions on the package.

Ingredients for servings

  • 800 g of bass
  • 4 tablespoon of olive oil
  • 250 g of cherry tomato (optional)
  • 2 large fennel
  • 100 g of pitted black olive
  • 1 untreated lemon
  • 300 g of wild rice
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    435 kcal
    22 %
  • Fat
    18,64 g
    27 %
  • of which saturated
    2,7 g
    13 %
  • Carbohydrates
    55,63 g
    21 %
  • of which sugar
    4,98 g
    6 %
  • Protein
    9,49 g
    19 %
  • Fibers
    6,73 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.