Almond and Lemon Crusted Seabream
with Creamy Spinach and Leeks
Instructions
1 Make crusting
Preheat the oven to 200°C/180°C fan. Pat the seabream fillets dry with kitchen paper. Grate the Parmesan. Wash the lemon. Grate its zest with a fine blade. Place the grated Parmesan, 1/1.5/2 tsp of the grated lemon zest, the almond flakes, basil, salt and pepper on a plate and mix to combine.
2 Coat and cook
Turn the seabream fillets in the Parmesan coating. Place the seabream fillets in an oiled baking dish. Drizzle with oil, and bake for 20 min or until cooked through and crispy on top.
3 Prep side dish
Meanwhile, wash and chop the spinach. Wash, trim and finely slice the leeks (make sure to remove any grit inbetween the leaves). Peel and mince the garlic.
4 Cook side dish
Heat a drizzle of oil in a pan over a medium-high heat. Fry the leeks and garlic for 5 min. Add the spinach and fry for 2 min. Add the cream and cook for 2-3 min further. Season with salt and pepper.
5 Serve
Slice the lemon into wedges. Serve the fish with the spinach to the side and finish with a squeeze of lemon juice.
Tips for fussy eaters
Serve the fish with rice and creamy spinach to the side.
Pro tip
You can tell when white fish is cooked by checking if the flesh flakes easily. If you end up with leftover cream, use it for your weekend omelettes and scrambled eggs.
Enjoy this crispy coated, juicy fish in creamy sauce – delicious!
Cooking Time: 25 min
Cals 473 · Prot 54.4 · Carbs 16.6 · Fat 20.4
Ingredients
Fish
Side
Enjoy this crispy coated, juicy fish in creamy sauce – delicious!
Cooking Time: 25 min
Cals 473 · Prot 54.4 · Carbs 16.6 · Fat 20.4
Instructions
1 Make crusting
Preheat the oven to 200°C/180°C fan. Pat the seabream fillets dry with kitchen paper. Grate the Parmesan. Wash the lemon. Grate its zest with a fine blade. Place the grated Parmesan, 1/1.5/2 tsp of the grated lemon zest, the almond flakes, basil, salt and pepper on a plate and mix to combine.
2 Coat and cook
Turn the seabream fillets in the Parmesan coating. Place the seabream fillets in an oiled baking dish. Drizzle with oil, and bake for 20 min or until cooked through and crispy on top.
3 Prep side dish
Meanwhile, wash and chop the spinach. Wash, trim and finely slice the leeks (make sure to remove any grit inbetween the leaves). Peel and mince the garlic.
4 Cook side dish
Heat a drizzle of oil in a pan over a medium-high heat. Fry the leeks and garlic for 5 min. Add the spinach and fry for 2 min. Add the cream and cook for 2-3 min further. Season with salt and pepper.
5 Serve
Slice the lemon into wedges. Serve the fish with the spinach to the side and finish with a squeeze of lemon juice.
Tips for fussy eaters
Serve the fish with rice and creamy spinach to the side.
Pro tip
You can tell when white fish is cooked by checking if the flesh flakes easily. If you end up with leftover cream, use it for your weekend omelettes and scrambled eggs.
Ingredients
Fish
Side
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