Baked sea bream with potatoes, green beans and pistou
Baked sea bream with boiled vegetables dressed with Provençal basil pistou.
Open in the appPer serving
- Calories
- 472 kcal
- Protein
- 43.2 g
- Carbohydrates
- 42.8 g
- Fat
- 14.9 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Sea bream180 g
- Potatoes180 g
- Green beans120 g
- Extra virgin olive oil12 g
- Garlic1 clove
- Basilto taste
- Lemon0.3
- Saltto taste
Contains: fish,
In season: May – September
Method
- Turn the oven on to 200 °C. Rinse the gutted and scaled sea bream, pat it dry, salt it inside and out and put a few lemon slices in the cavity; lay it on a tray lined with baking paper with a drizzle of oil.
- Bake for 18 minutes, until the eye has turned white and the dorsal fin pulls out easily.
- Meanwhile bring a pan of salted water to the boil. Peel the potatoes and cut them into chunks of about 2 cm; wash and top and tail the green beans. Cook them together for 12 minutes, until the potatoes are tender and the beans still crisp; drain.
- Make the pistou: pound the basil with the garlic and a pinch of salt in a mortar (or blend), then add the remaining oil until you have a smooth paste.
- Dress the still-warm potatoes and green beans with the pistou and serve them with the filleted bream and the rest of the lemon in wedges.
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