Sea Bass on a Bed of Saffron Fennel

Total time: 50m
Preparation Time: 50m

For 4 people

Nutritional Information

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


  • Fish
  • 2 organic seabass (600 to 800 g each)
  • 0.25 tsp. salt
  • 100 g day-old wheat-rye bread, fein geschnitten
  • 1 spring onions, including green parts, finely chopped
  • 30 g sun dried tomatoes in oil, drained, finely chopped
  • 3 tbsp. olive oil
  • 1 organic lemons, use only the zest
  • a little pepper
  • Vegetables
  • 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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  • 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

    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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