Sea bass with potatoes and crispy savoy cabbage Recipe
Your family will love this different, healthy version of fish and chips.
Ingredients
- 800 g potatoes
- 3 tbs olive oil
- 4 tsp Vegeta Natur
- 4 sea bass (1 kg), scaled and gutted
- 4 cloves garlic unskinned
- 4 sprigs rosemary
- 4 tbs olive oil
- 80 g small tomatoes, cut in half
- 150 ml white wine
- 2 tbs chopped parsley
- 400 g savoy cabbage
- 2 tbs olive oil
- 1 clove garlic, finely chopped
- Pinch of sea salt
Directions
1.
Peel the potatoes, wash and cut them into slices. Place the potato slices in a baking pan (35 x 30 cm), drizzle with olive oil, sprinkle with two teaspoons Vegeta Natur and bake in a preheated oven at 180°C for 40 minutes, until the potatoes have a nice golden crust.
2.
Rub the outside of the clean fish with remaining Vegeta Natur, place a clove of garlic and a sprig of rosemary in the cavity of each fish.
3.
Heat olive oil, and fry the fish on both sides .
4.
Take the potatoes out of the oven, place the fried fish on top of them. Arrange the tomatoes on top of the fish. Add wine and return the baking pan to the oven and bake the fish, potatoes and tomatoes for another 15 minutes. When done, sprinkle with parsley.
5.
Clean savoy cabbage, wash the leaves and place them in a pot with little water at the bottom. When the water boils, cook for exactly one minute and remove. Cut the leaves into strips and season with olive oil mixed with pressed garlic and sea salt.
6.
Serve the fish warm with roasted potatoes and crispy savoy cabbage.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 450g | |
| Recipe makes 4 servings | |
| Calories 578 | |
| Calories from Fat 298 | 52% |
| Total Fat 33.73g | 42% |
| Saturated Fat 5.16g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 164mg | 7% |
| Potassium 1270mg | 36% |
| Total Carbs 35.26g | 9% |
| Dietary Fiber 7.5g | 25% |
| Sugars 3.78g | 3% |
| Protein 28.85g | 46% |
