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, serviti con una purea di sedano rapa e un tocco di arancia
€37
Gran Duca 🇮🇹 · Antwerp
Sea bass baked in foil with fennel, olives, saffron oil and thyme, with celery puree and orange.
Nutrition
≈ 400 kcalper portion of about 400 g
- Protein37%
- Fat47%
- Carbohydrates16%
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 aromatic vegetables and infused oil.
- Cuisine
- Italian
- Origin
- Liguria
Typical ingredients
- sea bass
- fennel
- taggiasca olives
- saffron oil
- celeriac
General information about this dish, not provided by the venue.
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