Main courses · Fish & seafood
Italian-style Baked Sea Bass with Roasted Pepper Dip and Fennel Salad
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM31TM5TM6TM7
Details
- Difficulty
- easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 40 min
- Total
- 40 min
- Yield
- 4 portions
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- Category
- Main coursesFish & seafood
- Time
- 30–60 min
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- Rating
- Well rated
- Parmesan cheese
- 1.1 oz
- fresh parsley leaves
- 0.5 oz
- garlic
- 4 cloves
- olive oil
- 3.5 oz
- lemon juice
- 0.7 oz
- fine sea salt
- 2.5 tsp
- ground black pepper
- 0.8 tsp
- red onions
- 3.5 oz
- sea bass
- 2
- lemon
- 1
- fresh thyme
- 2 sprigs
- fresh rosemary
- 2 sprigs
- potatoes
- 3.5 oz
- red peppers
- 14 oz
- cherry tomatoes
- 7.1 oz
- cos lettuce
- 7.1 oz
- fennel bulbs
- 11 oz
- blanched almonds
- 3.5 oz
- roasted red peppers, preserved
- 4.9 oz
- bread
- 1.1 lb
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 2,732 mg
- Protein
- 235 g
- Energy
- 8,175.5 kJ
- Calories
- 1,954 kcal
- Fat
- 68 g
- Fibre
- 16 g
- Saturated fat
- 13 g
- Carbohydrates
- 93 g