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Herb-Crusted Sea Bream with Roasted Fennel and Carrot Puree
Herb-Crusted Sea Bream with Roasted Fennel and Carrot Puree

Herb-Crusted Sea Bream with Roasted Fennel and Carrot Puree
A delicate sea bream fillet crusted with fresh herbs, served with roasted fennel and a smooth carrot puree.
Herb-Crusted Sea Bream with Roasted Fennel and Carrot Puree
Ingredients:
1
Servings
  • 2
    item
     sea bream fillet
  • 200
    g
     fennel
  • 300
    g
     carrot
  • 2
    tbsp
     olive oil
  • 20
    g
     fresh parsley
  • 10
    g
     fresh thyme
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Sea Bream with Roasted Fennel and Carrot Puree
Instructions:
  1. Preheat the oven to 200°C.
  2. Slice the fennel and place on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 25 minutes.
  3. Boil the carrots until tender, then blend into a smooth puree with a little olive oil and salt.
  4. Mix chopped parsley, thyme, minced garlic, lemon zest, salt, and pepper. Coat the sea bream fillets with this herb mixture.
  5. Heat a pan over medium heat and sear the sea bream fillets for 3 minutes on each side until golden.
  6. Serve the sea bream on a bed of carrot puree with roasted fennel on the side.
Nutrition Per Serving 600 g Per 100g
Energy 487 kcal 81 kcal
Protein 40 g 6.7 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 10 g 1.7 g
Carbohydrates 30 g 5.0 g
Fat 25 g 4.2 g
  • 2
    item
     sea bream fillet
  • 200
    g
     fennel
  • 300
    g
     carrot
  • 2
    tbsp
     olive oil
  • 20
    g
     fresh parsley
  • 10
    g
     fresh thyme
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Slice the fennel and place on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 25 minutes.

Boil the carrots until tender, then blend into a smooth puree with a little olive oil and salt.

Mix chopped parsley, thyme, minced garlic, lemon zest, salt, and pepper. Coat the sea bream fillets with this herb mixture.

Heat a pan over medium heat and sear the sea bream fillets for 3 minutes on each side until golden.

Serve the sea bream on a bed of carrot puree with roasted fennel on the side.

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