Sea Bream, Tomato and Fennel Bake

with Olives and Capers

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low-carb
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low-carb
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Instructions

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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.

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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.

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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.

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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.

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5 Finish and serve

Garnish the finished casserole with fresh basil leaves and finish with a generous grind of black pepper.

Tips for fussy eaters

Boil some rice and top it with their favourite parts of the bake. Reserve some of the cherry tomatoes and serve them as fresh bites on the side.

Pro tip

To make this dish even more substantial, top with crumbled feta and serve with crusty bread.

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

Cooking Time: 30 min

Cals 362 · Prot 43 · Carbs 24 · Fat 14

Gluten-Free

Dairy-Free

Ingredients

Number of people

Bake

Seabream 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

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

Cooking Time: 30 min

Cals 362 · Prot 43 · Carbs 24 · Fat 14

Gluten-Free

Dairy-Free

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

5 Finish and serve

Garnish the finished casserole with fresh basil leaves and finish with a generous grind of black pepper.

Tips for fussy eaters

Boil some rice and top it with their favourite parts of the bake. Reserve some of the cherry tomatoes and serve them as fresh bites on the side.

Pro tip

To make this dish even more substantial, top with crumbled feta and serve with crusty bread.

Ingredients

Number of people

Bake

Seabream 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
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