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


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

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  • 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.
  • 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 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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