Roasted sea bream with anchoiade

Name: Roasted sea bream with anchoiade
Total time: 45 min
Yield: 6 servings
Ingredients: 12 fillet sea bream; 2 whole garlic clove; 150 grams black olives; 4 anchovies; 100 milliliters olive oil; 2 red bell peppers; 150 grams dried tomatoes

Try this gluten-free, dairy-free, paleo, and primal Roasted Sea Bream With Anchoiade recipe for a flavorful main course. It covers 18% of your daily requirements of vitamins and minerals and is best enjoyed for a special dinner or holiday meal.

Ingredients

sea bream

12 fillet

whole garlic clove

black olives

150 grams

anchovies

olive oil

100 milliliters

red bell peppers

dried tomatoes

150 grams

Method

Preheat the oven to 190 degrees C/gas
Blend together the garlic, black olives, anchovies and olive oil.
Cut the peppers into large flat pieces, lay skin up on a baking sheet and bake in the oven for about 10 minutes or until the skin is blistering and blackened.
Remove from the oven and leave to cool. Once cool, carefully remove the skin and then slice finely.
Add the peppers and sundried tomatoes to the olive and anchovy mix, combine well. Increase the oven temperature to 200 degrees C/gas
Line a baking sheet with baking paper.
Lay 6 of the sea bream fillets, skin down on the baking sheet, spread each of them with the olive mixture, place the other 6 fillets on top, skin up, drizzle with the olive oil, bake for 8 minutes, serve immediately. I served mine with broken roasted potatoes.

Nutrition:

594 kcal

Carbs

17 g

Fat

30 g

Protein

64 g

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