Sea Bream, Tomato and Fennel Bake

Name: Sea Bream, Tomato and Fennel Bake with Olives and Capers
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 330 Grams of Seabream; 1 Tsp of Salt; 1 Pieces of Fennel; 2 Pieces of Tomatoes; 1 Pieces of Yellow pepper; 1 Pieces of Lemon; 15 Grams of Fresh parsley; 40 Grams of Kalamata olives; 20 Grams of Capers; 4 Tbsp of Olive oil; 15 Grams of Fresh basil; 1 Tsp of Black pepper

with Olives and Capers

Our favourite thing about this dish? All the juices that blend together so well!

Cals 295 · Prot 42 · Carbs 19 · Fat 8

Low Carb

30 min

Sea Bream, Tomato and Fennel Bake with Olives and Capers

Our favourite thing about this dish? All the juices that blend together so well!

Cals 295 · Prot 42 · Carbs 19 · Fat 8

Low Carb

Ingredients

Bake

Seabream 6*

330 Grams

Salt

0.5 Tsp

Fennel

1 Piece

Tomatoes

2 Pieces

Yellow pepper

1 Piece

Lemon

1 Piece

Fresh parsley

15 Grams

Kalamata olives

40 Grams

Capers

20 Grams

Olive oil

4 Tbsp

To serve

Fresh basil

15 Grams

Black pepper

0.5 Tsp

Allergens

*6 Fish

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1233 / 295
Fats (g)	8.3
of which saturated (g)	1.3
Carbohydrates (g)	19
of which sugars (g)	5.3
Fibers (g)	5.7
Proteins (g)	41.5
Salt (g)	1.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep fish

Preheat the oven to 200°C/180°C fan. Chop the seabream into large chunks and transfer them to a plate. Sprinkle with salt and set aside.

2 Prep vegetables

Trim the fennel. Halve the bulb lengthwise through its core. Slice each half into four wedges. Halve the tomatoes and discard the stems. Chop the bell pepper into chunks. Wash and slice the lemon. Chop the parsley.

3 Bake

Arrange the fennel, tomatoes, bell pepper, olives and capers in a wide casserole dish. Drizzle generously with olive oil. Roast for 25 min.

4 Add fish and lemon

After 25 min, remove the casserole dish from the oven. Top with the seabream chunks, the chopped parsley and the lemon slices. Drizzle with oil. Roast for 10-15 min further until the fish is cooked through but still juicy.