Sea Bream on a Bed of Saffron Chard Stems

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

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


  • Fish
  • 2 organic gilthead seabream, approx. 500 g each
  • 0.75 tsp. salt
  • a little pepper
  • 0.5 organic lemons, cut into slices
  • 4 sprig dill
  • 2 garlic cloves, cut into thin slices
  • Vegetables
  • 0.5 tsp. salt
  • 600 g chard, stems and leaves cut across into 3-cm-wide strips
  • a little pepper
  • 1 dl Water
  • 1 dl full fat cream
  • 1 sachet saffron

View these products


  • Fish

    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.
  • Vegetables

    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.
  • Tipp:

    Roten und gelben Krautstiel verwenden.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home