🍽️ Oven Dorade with Potatoes and Fennel

Name: Oven Dorade with Potatoes and Fennel
Total time: 30 min
Yield: 4 servings
Ingredients: 4 Dorade (à 400 g, kitchen-ready); 500 g firm-cooking potatoes; 2 tbsp rapeseed oil; salt; pepper; 1 bulb fennel; 2 tsp paprika powder; 1 tsp fennel seeds; 3 tbsp olive oil (à 30 ml); 1 lemon

405 kcal · 30 min · 4 servings

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Ingredients

4 Dorade (à 400 g, kitchen-ready)
500 g firm-cooking potatoes
2 tbsp rapeseed oil
salt
pepper
1 bulb fennel
2 tsp paprika powder
1 tsp fennel seeds
3 tbsp olive oil (à 30 ml)
1 lemon

Instructions

1. Rinse the sea bream inside and outside under running water. Pat them completely dry with kitchen paper. Make shallow cuts in the skin on both sides of the fish several times.
2. Wash the potatoes thoroughly and slice them into rounds about 5 millimeters thick. Spread the rapeseed oil on a baking sheet. Place the potato slices side by side on it, and season with salt and pepper.
3. Remove the tough cores from the fennel, wash it, and slice it lengthwise into thin slices. Distribute the fennel vegetables on the potatoes and salt them lightly. Mix paprika powder, fennel seeds, some pepper, and salt in a small bowl.
4. Sprinkle the sea bream on both sides with the prepared spice mixture. Place the fish on the vegetables and drizzle with olive oil. Bake the sea bream in the preheated oven at 225 degrees Celsius (convection 200 degrees Celsius, gas level 4) on the lowest rack for about 20 minutes.
5. Rinse the lemon with hot water, dry it, halve it, and squeeze out the juice. Plate the sea bream together with the potatoes and fennel, drizzle with the lemon juice, and serve the dish.

Nutrition per serving

kcal: 405
Protein: 44 g · Fett/Fat: 17 g · Carbs: 17 g