Sea bass on a bed of fennel and saffron

Name: Sea bass on a bed of fennel and saffron
Prep time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Italian cuisine
Ingredients: 2 sea bass (organic) (approx. 800 g each); 1 ¼ tsp salt; 100 g day-old half-white bread; 1 spring onion incl. green part; 30 g dried tomatoes in oil; 1 organic lemon; 5 tbsp olive oil; ¼ salt; a little pepper; 300 g waxy potatoes; 300 g fennel; 1 sachet saffron

Ingredients

4 people

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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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Fish

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

Vegetables

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

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, season. Lay the fish on top.

Bake

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

How-tos

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«Sea bass on a bed of fennel and saffron»

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4 people

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