Sea bream on a bed of saffron chard

Sea bream on a bed of saffron chard

Total: 30 Min. | Active: 30 Min.
gluten-free, Low Carb
Nutritional value / people: 314 kcal
, Fat: 17 g
, Carbohydrate: 5 g
, Protein: 34 g

Ingredients

4 people

Hint:


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@bettbossi.ch

Fish

2 gilthead seabream (organic), approx. 500 g each
¾tsp salt
a little pepper
½ organic lemon, sliced
2 garlic cloves, thinly sliced
4sprigs dill

Vegetables

600g Swiss chard, stems and leaves cut crosswise into strips approx. 3 cm wide
½tsp salt
a little pepper
1dl water
1dl full cream
1sachet saffron
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How it's done

Fish

Rinse the fish (inside and out) with cold water, pat dry, and make several diagonal incisions on both sides (approx. 5 mm deep). Season the fish inside and out. Stuff the abdominal cavities with the lemon slices, dill and garlic. Cover the fish and set aside. Preheat the oven to 60°C. Warm the platter and plates.

Vegetables

Place the Swiss chard in a wide-bottomed pan, pour in the water, season the vegetables, bring to the boil. Place the fish on the vegetables, reduce the heat, cover and cook for approx. 15 mins. Remove the fish and keep warm on the warmed platter. Add the cream and saffron to the Swiss chard, mix and bring to the boil. Reduce the heat, simmer for approx. 2 mins. until cooked.

Good to know
Tip: Use red and yellow Swiss chard.
Serve with: Dry rice

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