spanish

Baked Sea Bream with Fennel, Lemon, and Green Olives

Name: Baked Sea Bream with Fennel, Lemon, and Green Olives
Yield: 1 serving
Cuisine: spanish
Ingredients: 219 g sea bream fillet (or whole small sea bream, cleaned); 165 g fennel bulb (thinly sliced); 73 g onion (thinly sliced); 50 g green olives (pitted); 0.91 g lemon (sliced); 24 g olive oil; 73 g dry white wine; 2 g dried oregano; 0.91 g salt; 0.46 g black pepper

This roasted dish pairs sea bream fillet with fennel bulb, green olives and lemon. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Low carb Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

24 g Carbohydrates

36 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

219g sea bream fillet (or whole small sea bream, cleaned) 219 kcal
165g fennel bulb (thinly sliced) 51 kcal
73g onion (thinly sliced) 29 kcal
50g green olives (pitted) 73 kcal
1g lemon (sliced) 0 kcal
24g olive oil 212 kcal
73g dry white wine 60 kcal
0.91 tsp (2g) dried oregano 6 kcal
0.46 tsp (1g) salt 0 kcal
0.23 tsp (0g) black pepper 1 kcal

Cooking instructions

saltblack pepper
Heat oven to 425 F (220 C). Pat fish dry and season inside and out with salt and pepper.
fennel bulb (thinly sliced)onion (thinly sliced)lemon (sliced)
Slice fennel thinly and arrange on a small baking dish. Add onion, half the lemon slices, and olives.
olive oil
Drizzle vegetables with olive oil and roast 10 minutes to soften slightly.
lemon (sliced)dry white winedried oregano
Nestle fish on top. Add remaining lemon slices and oregano. Splash white wine into the dish.
Bake 12-16 minutes (depending on thickness) until fish flakes easily.
fennel bulb (thinly sliced)
Spoon pan juices over the fish and serve with the roasted fennel and olives.