italian

Baked Sea Bream with Cherry Tomatoes, Potatoes, and Oregano

Name: Baked Sea Bream with Cherry Tomatoes, Potatoes, and Oregano
Yield: 1 serving
Cuisine: italian
Ingredients: 217 g sea bream fillet; 239 g potato, diced; 184 g cherry tomatoes; 22 g olive oil; 7 g garlic, thinly sliced; 16 g lemon juice; 1 g dried oregano; 7 g parsley, chopped; 1 g black pepper

This roasted dish pairs sea bream fillet with cherry tomatoes, dried oregano and potato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

51 g Protein

53 g Carbohydrates

27 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

217g sea bream fillet 217 kcal
239g potato, diced 184 kcal
184g cherry tomatoes 33 kcal
22g olive oil 194 kcal
7g garlic, thinly sliced 10 kcal
16g lemon juice 5 kcal
1g dried oregano 3 kcal
7g parsley, chopped 2 kcal
1g black pepper 3 kcal

Cooking instructions

potatoolive oilblack pepper
Heat oven to 425 F (220 C). Toss potatoes with half the olive oil, a pinch of salt, and black pepper on a sheet pan.
potatocherry tomatoesgarlic
Roast potatoes for 15 minutes, then add cherry tomatoes and sliced garlic; roast 8 minutes more.
sea bream filletdried oreganoblack pepper
Pat the sea bream dry and season with salt, pepper, and dried oregano. Nestle it among the vegetables.
olive oil
Drizzle remaining olive oil over the fish and vegetables. Bake 10-12 minutes until the fish flakes easily.
lemon juiceparsley
Finish with lemon juice and chopped parsley. Serve with the pan juices spooned over everything.