Bream in the oven with potatoes
Composition / ingredients
5
servings:
Cooking method
1. We clean the fish from the scales, wash it, dry it with paper towels. We make incisions across the carcass.
2. Potatoes are thoroughly washed, cut into circles (right in the peel). Grease the baking sheet with vegetable oil and place the potatoes on it. Cut the fennel into strips, spread on top of the potatoes. Salt and pepper.
3. Sprinkle the fish on both sides with a mixture of peppers and seeds, salt, and sprinkle with olive oil. We spread the bream on top of the potatoes and send it to the oven, preheated to 220 degrees, bake for 20 minutes.
4. Sprinkle the finished fish with freshly squeezed lemon juice.
Serve hot on the table, garnished with fresh parsley.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Parsley greens - 45 kcal/100g
- Fennel - 49 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried bream - 221 kcal/100g
- Hot smoked bream - 172 kcal/100g
- Boiled bream - 126 kcal/100g
- Fresh bream - 105 kcal/100g
- Cold smoked bream - 160 kcal/100g
- Dried whole safflower seed kernels - 615 kcal/100g
- Sunflower seeds - 560 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
