Photo: Ernest Porzi
Fennel and lemon baked seabass
8 ingredients
Serves 6
openrecipes
Healthy, tasty meal
Estimated Nutrition (whole recipe, rough)
352
Calories
6g
Protein
14g
Fat
49g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Olive | 1 large (4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 600g new potatoes
- 1 large fennel bulb, trimmed cored and thinly sliced
- handful fresh dill, roughly chopped
- 12 green olives, pitted and chopped
- 1tbsp extra virgin olive oil
- 1 large lemon cut into 6 slices
- 6 sea bass fillets, skin on
- 100ml dry white wine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes