Photo: Mockup Graphics
Baked sea bass with romesco sauce
11 ingredients
20 min + 45 min
Serves 6
openrecipes
Cooking the fish on top of the veg is a simple way to add heaps of flavour
Estimated Nutrition (whole recipe, rough)
218
Calories
3g
Protein
14g
Fat
23g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Hazelnut | not in our table | 0 |
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
- 4 red peppers , deseeded and cut into large chunks
- 2 yellow peppers , deseeded and cut into large chunks
- 2 large tomatoes , halved (choose on the vine for best flavour)
- 1 large red onion , cut into wedges
- 4 large garlic cloves
- 4 tbsp olive oil , plus extra for drizzling
- 2 x 1kg/2lb 4oz whole line-caught sea bass , scaled and gutted
- 2 lemons , thinly sliced
- 2 large handfuls fresh mixed herbs (such as rosemary and thyme)
- 2 tsp balsamic vinegar
- 50g whole hazelnuts , toasted
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