INGREDIENTS FOR 4 PEOPLE
4 fillets of sea bream from about 140 g or 2 whole bream
1 clove of garlic
LaSelva Extra virgin olive oil
2 tablespoons of LaSelva Parsley pesto
Fresh parsley, finely chopped
PREPARATION TIME | approx. 20 minutes
1 | Marinate the sea bream in olive oil, sage, rosemary, garlic, salt, pepper for at least 30 minutes. Then bake at 180 ° C for about 20 minutes.
2 | Meanwhile, peel the carrots. Cut them into sticks together with the zucchini. In a pan heat the olive oil and brown the vegetable sticks, season with salt and pepper. Garnish with chopped parsley and Parsley pesto.
3 | Remove the fish from the oven and serve on the vegetable base. Garnish with a little Parsley pesto, fresh rosemary and thyme.
NUTRITIONAL INFORMATION | Per serving: 1192 kJ; 284 kcal; 25 g proteins; 17 g fat; 6.8 g carbohydrates