Preparation Time

Preparation Time

15'

Cook Time

Cooking Time

35'

Servings

Servings

4

Ingredients

  • 2 large sea breams (600 – 800 gr each)
  • 2– 3 tbsp olive oil
  • 2 finely-sliced leek sausage (approx. 150 gr)
  • 250 gr baby potatoes
  • 120 ml white wine
  • Juice and zest of 1 orange
  • 4 – 5 small fennels
  • ½ bunch mint, finely chopped
  • sprigs of fresh thyme
  • salt and freshly-ground pepper

Nutrition Information

Per 100gr

Per 300gr portion

Energy (kcal)

144 kcal

503 kcal

Fat

7 g

24.4 g

Fat of which saturated

1.6 g

5.6 g

Fat of which saturated monounsaturated

3.3 g

11.7 g

Fat of which saturated monounsaturated

1.4 g

5.1 g

Carbohydrates

4 g

13.9 g

Carbohydrates of which sugars

1 g

3.6 g

Dietary Fiber

0.6 g

2.1 g

Proteins

14.7 g

51.5 g

Salt

0.4 g

1.3 g

Vitamin D3

2.7 mcg

9.4 mcg

Calcium

35.4 mg

123.8 mg

Iron

0.8 mg

2.7 mg

Preparation

Step 1

Finely slice the potatoes and boil in salted water for 10 minutes and strain.

Step 2

Slice the fish open at the vent and remove the guts and gills; carefully remove the bone by cutting it on either end with scissors and season.

Step 3

Place the finely-sliced sausage, potatoes, olive oil, mint and orange zest into a bowl.

Step 4

Place the fish on the thyme sprigs on a well greased oven pan and spoon the bowl mixture into the cavity of the fish.

Step 5

Drizzle oil over the fish and season with salt and freshly-ground pepper

Step 6

Place the fennel around the fish.

Step 7

Pour the wine and orange juice into the pan and bake for 25 minutes at approximately 180 degrees Celsius.