Whole Baked Sea Bream with a Spinach, New Potato and Parsley Salad

Flavorful baked sea bream stuffed with aromatics, served alongside a warm potato and baby spinach salad with mustard dressing.

Healthy Fish Seafood Main Course Gluten Free

Estimated Nutrition

Calories

725.2

kcal / serving

1450.4 kcal total

Carbs

22.1g

per serving

44.2 g total

Fat

44.3g

per serving

88.5 g total

Protein

51.4g

per serving

102.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

White Wine Vinegar

tsp

Dijon Mustard

Fruits

piece

Lemon

sliced

Liquids

100

White Wine

NutsSeeds

clove

Garlic

peeled and roughly chopped

tbsp

Flat leaf Parsley

chopped

tbsp

Thyme

leaves chopped

tbsp

Flat leaf Parsley

roughly chopped

Salt

to taste

Black Pepper

to taste

OilsFats

Olive Oil

for drizzling

tbsp

Olive Oil

for dressing

Seafood

piece

Sea Bream

whole, gutted and cleaned

Vegetables

piece

Red Chilli

finely sliced

piece

Onion

small, thickly sliced; or leek

200

New Potatoes

Baby Spinach

Method

Preheat the oven to 200°C.

Stuff the sea bream cavity with garlic, chilli, onion, parsley, and half the lemon slices.

Place fish on a tray, top with remaining lemon and thyme, pour over wine, drizzle oil, and cover with foil.

Bake for 10-15 minutes until the fish is cooked through.

Boil the potatoes in a pan for 10-15 minutes until tender.

Drain potatoes and combine with baby spinach and parsley in a serving bowl.

Whisk olive oil, white wine vinegar, and Dijon mustard in a small bowl to create the dressing.

Pour the dressing over the salad and serve alongside the whole baked sea bream.