🍽️ Pan-fried Gold Bream on Vegetables

Name: Pan-fried Gold Bream on Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g waxy potatoes; 5 carrots; 1 bulb fennel; 1 splash dry white wine; 200 ml fish stock; salt; pepper (from the mill); 1600 g sea bream (4 sea bream; ready for cooking); 1 handful basil; 1 handful thyme; olive oil (for drizzling)

675 kcal · 30 min · 4 servings

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Ingredients

800 g waxy potatoes
5 carrots
1 bulb fennel
1 splash dry white wine
200 ml fish stock
salt
pepper (from the mill)
1600 g sea bream (4 sea bream; ready for cooking)
1 handful basil
1 handful thyme
olive oil (for drizzling)

Instructions

1. Peel the potatoes and carrots. Clean the fennel. Cut everything into small cubes.
2. Heat 2 tablespoons of oil in a pan. Sauté the vegetables briefly.
3. Deglaze the vegetables with white wine and fish stock.
4. Season with salt and pepper. Cover the pan and simmer the vegetables on low heat for about 15 minutes.
5. Rinse the fish under running water. Pat them dry with a kitchen towel.
6. Make two or three cuts on each side of the fish.
7. Pluck the herbs from the stems. Chop them coarsely.
8. Season the fish inside and out with salt and pepper. Stuff the cavities with the chopped herbs.
9. Heat the remaining oil in a grill pan. Fry the fish for 6 to 8 minutes on each side.
10. Remove the lid from the vegetables. Let the liquid reduce for a short time.
11. Place the fish on top of the vegetables and serve the dish.

Nutrition per serving

kcal: 675
Protein: 92 g · Fett/Fat: 14 g · Carbs: 43 g