Baked Sea Bream with potatoes in crispy parmesan crust with tomato salad

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Total
50 min
Prep / cook
15 / 35 min
Servings
2
Ingredients
11
Per serving
635 kcal
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Baked Sea Bream with potatoes in crispy parmesan crust with tomato salad

Ingredients 11

Servings:
Sea Bream fillets
400 Gram
460.0 67.6g 0.0g 22.0g
Buckwheat bread
100 Gram
266.0 8.7g 49.6g 3.9g
Parmesan cheese
70 Gram
278.6 23.1g 0.0g 20.3g
Lemon zest
3 Gram
3.0 0.0g 0.8g 0.0g
Garlic
3 Gram
4.5 0.2g 1.0g 0.0g
Parsley
10 Gram
3.6 0.3g 0.0g 0.1g
Salt
3 Gram
0.0 0.0g 0.0g 0.0g
Extra virgin olive oil
25 Gram
206.0 0.0g 0.0g 22.9g
Tomato
150 Gram
27.0 1.4g 5.9g 0.3g
bell pepper
40 Gram
8.8 0.3g 1.9g 0.1g
Onion
30 Gram
13.5 0.3g 3.3g 0.0g

Steps 3

Истиот рецепт го пробавме и со поефтина варијанта на риба - филети од ослич. Функционира одлично.
Introduction
Baked Sea Bream with a Crispy Parmesan Crust A light and elegant fish dish featuring tender sea bream over a bed of thin potatoes, topped with a zesty buckwheat and parmesan crumble. Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Servings: 2–4 Ingredients 4 Sea bream fillets (or sea bass) 3–4 Large potatoes, peeled ½ cup Buckwheat breadcrumbs ¼ cup Parmesan cheese, finely grated 1 Lemon, zested 2 cloves Garlic, minced 1 handful Fresh parsley, finely chopped 3–4 tbsp Extra virgin olive oil To taste: Salt and freshly ground black pepper
  1. Prepare the Potato Base Using a mandoline, slice the peeled potatoes into very thin rounds. Bring a pot of lightly salted water to a boil. Blanch the potato slices for 5 minutes, then drain them thoroughly. Line a baking sheet with parchment paper. Arrange the potato slices on the sheet, slightly overlapping them to create a solid "bed" for the fish.
  2. Create the Crispy Crust In a medium bowl, combine the buckwheat breadcrumbs, grated parmesan, lemon zest, chopped parsley, and minced garlic. Season with salt and black pepper, then pour in the olive oil. Mix until the texture resembles damp sand.
    3 Gram Lemon zest 10 Gram Parsley 3 Gram Salt 3 Gram Garlic
  3. Assemble and Bake Pat the fish fillets dry and place them over the potatoes, skin-side down. Evenly distribute the breadcrumb mixture over the top of the fillets, pressing down lightly with your hand to ensure the coating sticks. Bake in a fan-assisted oven at 180°C for 20 minutes. For the final touch, switch to the grill setting and bake for an additional 5 minutes until the crust is golden and extra crispy. Tomato salad Cut the tomato to circles. Cut the green bell pepper to small dices. Cut the cleaned onion to very small dices. Cut the parsley leaves as thinly as you can.(You could also use a basil pesto instead) Arange: Put the tomato circles at the bottom. Layer the green pepper and onion dices on top of the tomato. Sprinkle with parsley. Add salt and a drop of extra virgin olive oil on top of each slice.
    10 Gram Parsley 3 Gram Salt 25 Gram Extra virgin olive oil 150 Gram Tomato 40 Gram bell pepper 30 Gram Onion
Igor Gjozinski 9/21/2025 Updated on 5/7/2026 Public Instagram
Classification
Category: Main Dish
Cuisine: Mediterranean
Difficulty: Medium
Servings: 2
Total Weight: 834g
Meal Role: Complete Meal
Fit & Sate: Light & Quick
Time Breakdown
15 min
35 min
Preparation
15m
Cooking
35m
Total Time
50m
Nutrition
2
635
Calories
2
50.9 g
Protein
2
31.2 g
Carbs
2
34.8 g
Fat
Sugar: 5.9 g
Fiber: 3.5 g
Saturated Fat: 11.7 g
Unsaturated Fat: 6.9 g
Trans Fat: 0 g
Cholesterol: 220 mg
Sodium: 820.7 mg
Calcium: 192 mg
Iron: 4.4mg
Potassium: 1001.6mg
Salt: 0.5g
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