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


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


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

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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.


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

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