Sea bass on a bed of fennel and saffron

Sea bass on a bed of fennel and saffron

Total: 50 min. | Active: 20 min.
Nutritional value / people: 450 kcal
, Fat: 21 g
, Carbohydrate: 26 g
, Protein: 35 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 sea bass (organic) (approx. 800 g each)
¾ tsp salt
100 g day-old half-white bread, cut into cubes
1 spring onion incl. green part, finely chopped
30 g dried tomatoes in oil, finely chopped
1 organic lemon, use only the zest
3 tbsp olive oil
¼ salt
a little pepper


300 g waxy potatoes, very thinly sliced
300 g fennel, very thinly sliced
2 tbsp olive oil
1 sachet saffron
½ tsp salt
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How it's done

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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.


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, season. Lay the fish on top.


Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove from the oven.

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