Striped bass with artichokes and olives
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 472, total fat 22 G., saturated fats 3 G., proteins 37 G., carbohydrates 31 G., fiber 6 G., cholesterol 136 mg, sodium 1051 mg, sugar G.
Calories 472, total fat 22 G., saturated fats 3 G., proteins 37 G., carbohydrates 31 G., fiber 6 G., cholesterol 136 mg, sodium 1051 mg, sugar G.
Striped bass with artichokes and olives - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 skinless striped bass or redfish fillets (200g each) (approximately 2.5cm thick)
- Coarse salt and freshly ground pepper
- 1 lemon
- 1 bunch parsley, leaves removed (about 1 cup)
- 5 cloves garlic, crushed
- 4 tbsp. l. olive oil
- Half a baguette, cut into cubes
- 1 package (300 g) frozen artichoke hearts, thawed
- 1/2 cup pitted Kalamata olives
- 3 small tomatoes, cut into quarters
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Cooking the dish according to the recipe:
- Preheat oven to 200 C. Rub perch fillet with salt and pepper, put in the refrigerator for a while.
- Using a paring knife, thinly slice the lemon peel. Combine the lemon peel, parsley, garlic, 2 tablespoons olive oil, and 1 teaspoon salt in a food processor. Turn the processor on and process, gradually adding all the bread.
- Spread breadcrumbs over the entire surface of the baking sheet. Arrange the artichokes, olives, and tomatoes around the breadcrumb mixture. Place in the top rack of the oven and bake for about 15 minutes.
- Remove the pan from the oven and set the breadcrumbs aside. Place the perch fillet in the pan and sprinkle with breadcrumbs. Place the pan in the middle of the oven and bake until done, about 15 minutes. Drizzle the fish with olive oil and lemon juice. Slice the remaining lemon pulp. Serve the perch with vegetables and lemon wedges.
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