Sea bream on a bed of saffron chard

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

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


  • Fish
  • 2 gilthead seabream (organic), approx. 500 g each
  • 0.75 tsp salt
  • a little pepper
  • 0.5 organic lemon, sliced
  • 4 sprigs dill
  • 2 garlic clove, thinly sliced
  • Vegetables
  • 0.5 tsp salt
  • 600 g Swiss chard, stems and leaves cut crosswise into strips approx. 3 cm wide
  • a little pepper
  • 1 dl water
  • 1 dl full cream
  • 1 sachet saffron

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  • Fish

    Rinse the fish (inside and out) with cold water, pat dry, and make several diagonal incisions on both sides (approx. 5 mm deep). Season the fish inside and out. Stuff the abdominal cavities with the lemon slices, dill and garlic. Cover the fish and set aside. Preheat 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 approx. 2 mins. until cooked.
  • Serve with:

    Dry rice

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Products used in this recipe

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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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