Sea Bream Oreganata with New Potatoes and Carrots
Nutrition per serving
| Calories | 342 kcal |
| Protein | 25.3 g |
| Carbs | 34.9 g |
| Fats | 12.2 g |
| Saturated Fat | 5.8 g |
| Monounsaturated Fat | 3.6 g |
| Polyunsaturated Fat | 1.6 g |
| Sugars | 4.8 g |
| Fiber | 5.6 g |
| Sodium | 477 mg |
Ingredients
| Garlic | |
| Parsley | |
| Carrot | |
| Parmesan Cheese | |
| Dried Oregano | |
| Bread Crumbs | |
| Lemon | |
| New Potatoes | |
| Butter (salted) | |
| Fresh water bass |
Preparations
1. Preheat the grill to medium.
1. Preheat the grill to medium.
2. Peel/finely dice the garlic.
3. Peel/chop the carrots into batons.
4. Chop the parsley. (Reserve a pinch of the parsley)
5. Grate the Parmesan.
Cooking Instructions
1. Boil the potatoes in boiling water for about 10 minutes until tender.
1. Boil the potatoes in boiling water for about 10 minutes until tender.
2. To make the coating for the fish, in a bowl, combine the parsley, Parmesan, oregano, garlic and breadcrumbs. Grate in a pinch of lemon zest with ½ a tbsp of lemon juice and a pinch of salt and pepper to taste. Mix well to combine.
3. Season the fish with a pinch of salt and pepper, then place onto a baking tray. Spoon the breadcrumb mixture over the fish and lightly press to adhere. Place under the grill for 8-10 minutes until golden and cooked through.
4. Add the carrots to the boiling potatoes 5 minutes toward the end of the potato cooking time. Drain, return to the pot with a tsp of butter and a sprinkle of salt and pepper and remaining parsley.
5. Serve the fish with the potatoes/carrots on the side.