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


  • Fisch
  • 2 organic sea bass (600 to 800 g each)
  • 0.25 tsp. salt
  • 100 g day-old wheat-rye bread, fein geschnitten
  • 1 spring onions, incl. green parts, finely chopped
  • 30 g dried tomatoes in oil, drained, finely chopped
  • 3 tbsp. olive oil
  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, use only the zest
  • a little pepper
  • Gemüse
  • 300 g fennel, finely sliced
  • 300 g waxy potatoes, finely sliced
  • 2 tbsp. olive oil
  • 1 sachet saffron
  • 0.5 tsp. sea salt

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  • Fisch

    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.
  • Gemüse

    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.
  • Backen

    Bake approx. 30 minutes in the middle of an oven preheated to 220°C. Remove and sprinkle with sea salt.

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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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