Italian-style Baked Sea Bass with Roasted Pepper Dip and Fennel Salad - Cookidoo® – the official The

Ingredients

• 30 g Parmesan cheese
• 15 g fresh parsley leaves
• 4 garlic cloves
• 100 g olive oil
• 20 g lemon juice
• 2 ½ tsp salt
• ¾ tsp ground black pepper
• 400 g red peppers
• 100 g red onions
• 100 g potato
• 2 sea bass
• 1 lemon
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 300 g fennel bulbs
• 200 g cos lettuce
• 200 g cherry tomatoes
• 140 g roasted red peppers, preserved
• 100 g blanched almonds
• 500 g bread