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Sea bass on a bed of fennel and saffron
50 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 450
  • Fat about 21g
  • Carbohydrates about 26g
  • Protein about 35g
This is needed
This is needed for 4 people
Fish
  • 2 sea bass (organic) (600 - 800 g each)
  • 0.25 tsp salt
  • 100 g day-old half-white bread, finely chopped
  • 1 spring onion incl. green part, finely chopped
  • 30 g dried tomatoes in oil, drained, finely chopped
  • 3 tbsp olive oil
  • 1 organic lemon, use only the zest
  • a little pepper
Vegetables
  • 300 g fennel, thinly sliced
  • 300 g waxy potatoes, thinly sliced
  • 2 tbsp olive oil
  • 1 sachet saffron
  • 0.5 tsp sea salt
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And that's how it's done
And that's how it's done
Fish
Rinse the fish (inside and out) in cold water, pat dry, salt. Mix the bread, onions, tomatoes, lemon zest and oil and season. Stuff the fish with this mixture.
Vegetables
Spread the potatoes and fennel on an oven tray lined with baking paper. Stir together the oil and the saffron and drizzle on the vegetables. Lay the fish on top.
Bake
for approx. 30 mins. in the centre of an oven preheated to 220°C. Remove and sprinkle with Fleur de Sel.