Roasted Sea Bream With Anchoiade

Roasted Sea Bream With Anchoiade is a gluten free, dairy free, paleolithic, and primal main course. This recipe serves 6. One portion of this dish contains approximately 64g of protein, 30g of fat, and a total of 591 calories. For $5.53 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Foodista requires olive oil, garlic cloves, peppers, and anchovies. This recipe is liked by 2 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is spectacular. If you like this recipe, you might also like recipes such as Roasted Sea Bream With Herbs, Sea Bream in Sea Salt with Salsa Verde, and Sea Bream Escabeche.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

12 sea bream fillets

2 garlic cloves

150 grams black olives in brine, pitted

4 anchovies in oil

100 milliliters olive oil

2 peppers, I used 1 red and 1 orange

150 grams sundried tomatoes, in oil, finely sliced

Equipment:

oven

baking sheet

baking paper

Cooking instruction summary:

Preheat the oven to 190 degrees C/gas 5. Blend together the garlic, black olives, anchovies and olive oil. Cut the peppers into large flat pieces, lay skin up on a baking sheet and bake in the oven for about 10 minutes or until the skin is blistering and blackened. Remove from the oven and leave to cool. Once cool, carefully remove the skin and then slice finely. Add the peppers and sundried tomatoes to the olive and anchovy mix, combine well. Increase the oven temperature to 200 degrees C/gas 6. Line a baking sheet with baking paper. Lay 6 of the sea bream fillets, skin down on the baking sheet, spread each of them with the olive mixture, place the other 6 fillets on top, skin up, drizzle with the olive oil, bake for 8 minutes, serve immediately. I served mine with broken roasted potatoes.

 

Step by step:


1. Preheat the oven to 190 degrees C/gas

2. Blend together the garlic, black olives, anchovies and olive oil.

3. Cut the peppers into large flat pieces, lay skin up on a baking sheet and bake in the oven for about 10 minutes or until the skin is blistering and blackened.

4. Remove from the oven and leave to cool. Once cool, carefully remove the skin and then slice finely.

5. Add the peppers and sundried tomatoes to the olive and anchovy mix, combine well. Increase the oven temperature to 200 degrees C/gas

6. Line a baking sheet with baking paper.

7. Lay 6 of the sea bream fillets, skin down on the baking sheet, spread each of them with the olive mixture, place the other 6 fillets on top, skin up, drizzle with the olive oil, bake for 8 minutes, serve immediately. I served mine with broken roasted potatoes.


Nutrition Information:

Quickview
590 Calories
64g Protein
29g Total Fat
17g Carbs
39% Health Score
Limit These
Calories
590k
30%

Fat
29g
46%

  Saturated Fat
2g
17%

Carbohydrates
17g
6%

  Sugar
11g
12%

Cholesterol
1mg
1%

Sodium
761mg
33%

Get Enough Of These
Protein
64g
129%

Vitamin C
60mg
74%

Vitamin A
1560IU
31%

Potassium
966mg
28%

Manganese
0.52mg
26%

Vitamin E
3mg
25%

Vitamin K
22µg
21%

Copper
0.4mg
20%

Fiber
4g
19%

Vitamin B3
3mg
15%

Iron
2mg
15%

Magnesium
57mg
14%

Vitamin B6
0.22mg
11%

Vitamin B1
0.16mg
11%

Phosphorus
106mg
11%

Vitamin B2
0.17mg
10%

Folate
36µg
9%

Vitamin B5
0.68mg
7%

Calcium
49mg
5%

Zinc
0.66mg
4%

Selenium
2µg
4%

covered percent of daily need
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Food Trivia

Juicy Fruit and Wrigley’s Spearmint gums are more than 100 years old!

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