Sea bream with courgette & mint salad

Sea bream with courgette & mint salad

Total: 2 hr 10 Min. | Active: 25 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 377 kcal
, Fat: 23 g
, Carbohydrate: 7 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@bettybossi.ch

Fish

2 gilthead seabream (approx. 500 g each)
2 tsp aniseed
¼ tsp black pepper
2 tbsp olive oil
1 organic lemon, use grated zest and 1/2 tbsp of juice
1 garlic clove, pressed
¾ tsp salt

Vegetables

700 g courgettes, cut into sticks approx. 6 cm long
3 spring onions incl. green parts, onions cut into quarters, greens cut into pieces approx. 3 cm long
1 garlic clove, pressed
1 tbsp olive oil
1 tsp salt
a little pepper
1 organic lemon, use grated zest and 2 tbsp of juice
2 tbsp olive oil
½ bunch peppermint, finely chopped
to taste salt and pepper to taste
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How it's done

Fish

Rinse the fish (inside and out) with cold water, pat dry, and make several cuts in the surface (approx. 1 cm deep). Using a mortar and pestle, finely crush the aniseed and pepper. Stir in the olive oil, lemon zest and juice, add the pressed garlic. Coat the fish with the mixture inside and out, cover and leave to marinate in the fridge for approx. 1 hr. Season the fish with salt inside and out shortly before cooking.

Vegetables

Mix the vegetables with the garlic and oil on a baking tray lined with baking paper.

Cook for approx. 15 mins. in the centre of an oven preheated to 170°C. Remove from the oven, season and allow to cool a little.

For the dressing, combine the lemon zest and juice with olive oil and mix well. Mix the vegetables with the dressing, cover and leave to infuse for approx. 15 mins. Mix the peppermint into the salad shortly before serving, season. Place the fish on the same tray.

Bake for approx. 30 mins. in the centre of an oven preheated to 170°C. Serve the sea bream with the courgette & mint salad.

Good to know
Serve with: Bread.

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