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Sea bass fillet in foil with fennel, Taggiasca olives, saffron oil and wild thyme, served with celeriac puree and a touch of orange

Sea bass fillet in foil with fennel, Taggiasca olives, saffron oil and wild thyme, served with celeriac puree and a touch of orange

Filetto di branzino al cartoccio con finocchio, olive Taggiasche, olio allo zafferano e timo selvatico, servito con purè di sedano rapa e un tocco di arancia

€37

Gran Duca 🇮🇹 · Antwerp

Sea bass baked in foil with fennel, olives, saffron oil, thyme, celeriac puree and orange.

Nutrition

≈ 450 kcalper portion of about 400 g
  • Protein31%
    31%
  • Fat50%
    50%
  • Carbohydrates19%
    19%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

Sea bass fillet baked in parchment paper with fennel, olives, and saffron oil, accompanied by celeriac puree.

Cuisine
Mediterranean

Typical ingredients

  • sea bass
  • fennel
  • taggiasca olives
  • saffron oil
  • thyme
  • celeriac

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

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