A light, tasty and elegant dinner A sea bream dressed in zucchini and almonds, accompanied by mashed potatoes with turmeric and pink pepper
Step 1 of 3: Wash and fillet a sea bream, place the two fillets on a baking tray lined with parchment paper, season with salt and drizzle with extra virgin olive oil.
Step 2 of 3: Slice the zucchini with a mandoline, place in a bowl and season with salt, extra virgin olive oil and herbs (mint, rosemary, Provençal herbs, etc.), mix well.
Step 3 of 3: Now cover the fillets with the zucchini, the chopped almonds, another drizzle of oil, and bake at 180* for about 20 minutes.
Recipe by
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Fish and Tree nuts
| Average values | Per serving370 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 1,151 kJ275 kcal | 311 kJ74 kcal |
| Fat | 12.47 g | 3.37 g |
| of which saturated fatty acids | 1.26 g | 0.34 g |
| Carbohydrates | 3.74 g | 1.01 g |
| of which sugars | 3.33 g | 0.9 g |
| Fibre | 5.14 g | 1.39 g |
| Protein | 35.48 g | 9.59 g |
| Salt | 0.19 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
