John Myers
Contents
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Ingredients
For the rosemary potatoes:
- 150 g Frozen spinach
- 10 Pc. Cocktail tomatoes
- 0,5 Pc. Lemon
- Parsley
- Salt and pepper
- 2 Pc. Clove of garlic
- 100 ml White wine dry
- 12 Pc. New potatoes
- Rosemary
- Salt and pepper
Instructions
- Fillet sea bream (remove bones completely with tweezers), thaw spinach and blanch. Chop the cocktail tomatoes, chop the garlic cloves and spread them on the sea bream. Pour the salt, pepper, spinach and cocktail tomatoes into the sea bream. Put the olive oil, lemon juice and parsley in a baking dish and place the stuffed sea bream. Grill everything at 170 degrees for 25 minutes.
- Boil the potatoes for 8 minutes, then cut in half, put a little olive oil in a pan, fry the potatoes and rosemary in it for 10 minutes. Salt and pepper.
- Arrange the fish and rosemary potatoes on a preheated plate and serve quickly.
Nutrition
Serving: 100gCalories: 41kcalCarbohydrates: 0.4gProtein: 1.9gFat: 0.2g
