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Italian-style Baked Sea Bass with Roasted Pepper Dip and Fennel Salad
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
- 30 g Parmesan cheese, cut in pieces (2 cm)
- 15 g fresh parsley leaves
- 4 garlic cloves
- 100 g olive oil, plus extra for greasing
- 20 g lemon juice
- 2 ½ tsp salt
- ¾ tsp ground black pepper
- 400 g red peppers, quartered
- 100 g red onions, sliced (1 cm)
- 100 g potato, sliced (5 mm)
- 2 sea bass, whole, gutted, cleaned, max. 38 cm long, approx. 900 g total
- 1 lemon, thinly sliced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 300 g fennel bulbs, sliced (approx. 3 mm)
- 200 g cos lettuce, cut in pieces (approx. 5 cm)
- 200 g cherry tomatoes, halved
- 140 g roasted red peppers, preserved (see tip), cut in pieces
- 100 g blanched almonds, soaked for 15 min in hot water, then drained
- 500 g bread, any kind, sliced, for serving
- Nutrição
- por 1 portion
- Energia
- 8176 kJ / 1954 kcal
- Proteína
- 235 g
- Hidratos de carbono
- 93 g
- Gordura
- 68 g
- Gordura saturada
- 13 g
- Fibra
- 16 g
- Sódio
- 2732 mg
Nas coleções
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