Sea bass on a bed of fennel and saffron

Total time: 50m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 450 Kcal, 35g Protein, 26g Carbohydrates, 21g Fat


  • Fish
  • 2 sea bass (organic) (600 - 800 g each)
  • 0.25 tsp salt
  • 100 g day-old half-white bread, finely chopped
  • 1 spring onions incl. green parts, finely chopped
  • 30 g dried tomatoes in oil, drained, finely chopped
  • 3 tbsp olive oil
  • 1 organic lemon, use only the zest
  • a little pepper
  • Vegetables
  • 300 g fennel, thinly sliced
  • 300 g waxy potatoes, thinly sliced
  • 2 tbsp olive oil
  • 1 sachet saffron
  • 0.5 tsp sea salt

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  • Fish

    Rinse the fish (inside and out) in cold water, pat dry, salt. Mix the bread, onions, tomatoes, lemon zest and oil and season. Stuff the fish with this mixture.
  • Vegetables

    Spread the potatoes and fennel on an oven tray lined with baking paper. Stir together the oil and the saffron and drizzle on the vegetables. Lay the fish on top.
  • Bake

    for approx. 30 mins. in the centre of an oven preheated to 220°C. Remove and sprinkle with Fleur de Sel.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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