Sea Bream on Parsnips – Fennel Bed
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 fish (sea bream), 300-400g, excluded
- 1 parsnip (s)
- 1 large carrot (s)
- 1 slice / s celeriac
- 1 tuber fennel
- 0.5 stick ½ / l leek
- 1 small onion (s)
- 0.5 ½ lemon (s), untreated
- parsley
- olive oil
- 1 tablespoon, leveled butter
- Seasoned Salt
- Pepper, black, freshly ground
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C.
- Dice peeled parsnips and celery and thinly slice the carrot. Put everything in a baking dish, drizzle with a little olive oil and season with herbal salt. Put in the oven for about 10-15 minutes.
- Cut the fennel into approx. 0.5 cm thin slices and the leek into approx. 1 cm thick slices. Chop the onion and half of the parsley.
- Rinse the sea bream under cold running water, rub lemon juice on all sides and fill the belly of the sea bream with the onions, chopped parsley and butter.
- Take the baked vegetables out of the oven, add the fennel and leek and place the sea bream on top. Place a few slices of lemon and the rest of the parsley on the sea bream and drizzle everything with olive oil. Season well with herbal salt and black pepper. Put in the oven for another 20-25 minutes.
- Tip:
- You can also put garlic in the belly of the sea bream or rub the casserole dish with garlic before baking.
- The vegetables can be varied. You should pay attention to the cooking time. E.g. put potatoes in thin slices in the oven 20 minutes before the sea bream.
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