Recipe Details
Title Sea Bream with Mediterranean Sauce
Author Delia Smith
Portions 2
Created 16th February 2015 09:01 am
Weight (Per Portion)

One portion of this dish weighs approximately 720.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Bream, sea, raw700 Gram
Oil, olive1 Tablespoon
Onions, shallots, raw2 Bulb/Head
Pepper, capsicum, yellow, raw1 Medium
Garlic2 Clove
Tomato, tinned, chopped225 Gram
Tomato, puree1 Tablespoon
Olives, Black10 Gram
Capers, canned1 Tablespoon Heaped
Oregano, fresh1 Tablespoon
Tomato, cherry, raw50 Gram
Pepper, black2 Tablespoon Heaped
Potato, new2 Medium
Salt, table1 Teaspoon Heaped
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 548
Protein 134.50%
Other Carbohydrate 12.44%
Sugar 12.59%
Fat Saturated 6.47%
Fat Unsaturated 13.17%
Fiber 27.58%
Sodium 108.65%
Salt 111.79%
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Recipe Method
First of all wipe the de-scaled fish with some kitchen paper, then make three diagonal cuts across it (on both sides) and brush lightly with a little oil. Season well with salt and freshly-milled black pepper, then place it in a shallow roasting tin and transfer it for 20-25 minutes to the centre of oven [pre-heated to gas mark 5, 375F, 190C]. Meanwhile heat the oil in a medium-sized frying-pan, then add the peeled and roughly chopped shallots and de-seeded and sliced pepper (2-inch/5cm) and soften then over a medium heat for 5 minutes before adding the finely chopped garlic and cooking for another couple of minutes. Next add the chopped tomatoes, tomato pur
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