greek

Baked Sea Bass with Fennel, Olives, and Lemon Oregano Potatoes

Name: Baked Sea Bass with Fennel, Olives, and Lemon Oregano Potatoes
Yield: 1 serving
Cuisine: greek
Ingredients: 186 g sea bass fillet; 273 g gold potatoes, cubed; 131 g fennel bulb, thinly sliced; 33 g Kalamata olives, pitted; 16 g olive oil; 1 g lemon (zest and juice); 7 g garlic, minced; 2 g dried oregano; 2 g salt; 1 g black pepper

This roasted dish pairs sea bass fillet with gold potatoes, cubed, fennel bulb, thinly sliced and Kalamata olives, pitted. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

45 g Protein

61 g Carbohydrates

25 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

186g sea bass fillet 186 kcal
273g gold potatoes, cubed 210 kcal
131g fennel bulb, thinly sliced 41 kcal
33g Kalamata olives, pitted 48 kcal
16g olive oil 141 kcal
1g lemon (zest and juice) 0 kcal
7g garlic, minced 10 kcal
2g dried oregano 6 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

Heat oven to 425 F. Line a small sheet pan with parchment.
gold potatoesolive oildried oreganosaltblack pepper
Toss potato cubes with 1/2 tbsp olive oil, oregano, salt, and pepper. Roast 18 minutes, flipping once.
sea bass filletfennel bulbolive oillemon (zest and juice)garlicsalt
Add sliced fennel to the pan with 1/2 tbsp olive oil and a pinch of salt. Nestle the sea bass on top; scatter olives and garlic around. Zest the lemon over everything, then squeeze over the juice.
gold potatoeslemon (zest and juice)saltblack pepper
Roast 10 to 12 minutes more, until fish flakes and potatoes are tender. Rest 2 minutes, then drizzle with any pan juices and adjust salt and pepper.