Sea Bream on a Bed of Saffron Chard Stems

Preparation/cooking time: ca. 30m

For 4 people

Nutritional Information

Contains 314 Kcal, 34g Protein, 5g Carbohydrates, 17g Fat


  • 0.5 tsp. salt
  • 2 organic gilthead seabream, approx. 500 g each
  • a little pepper
  • 0.5 organic lemon, cut into slices
  • 1 dl full cream
  • 4 sprig dill
  • 2 clove of garlic, cut into thin slices
  • 1 sachet saffron
  • 600 g chard, stems and leaves cut across into 3-cm-wide strips
  • 1 dl water

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  • Rinse the fish (inside and out) with cold water, pat dry, and make several diagonal cuts on both sides (approx. 5 mm deep). Season the fish inside and out. Stuff the lemon slices, dill and garlic into the abdominal cavities. Cover the fish and set aside. Pre-heat the oven to 60°C. Warm the platter and plates.
  • Place the Swiss chard in a wide-bottomed pan, pour in the water, season the vegetables, bring to the boil. Place the fish on the vegetables, reduce the heat, cover and cook for approx. 15 mins. Remove the fish and keep warm on the warmed platter. Add the cream and saffron to the Swiss chard, mix and bring to the boil. Reduce the heat, simmer for about another 2 mins.

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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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