Almond and Lemon Crusted Seabream
with Creamy Spinach and Leeks
Enjoy this crispy-coated fish in creamy sauce – delicious!
25 min
Enjoy this crispy-coated fish in creamy sauce – delicious!
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Ingredients
Number of People:
Crusted seabream
Seabream
6*
330 Grams
Parmesan
4*
30 Grams
Lemon
1 Piece
Almond flakes
1*2*
30 Grams
Dried basil
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Olive oil
2 Tbsp
Sides
Spinach
400 Grams
Leeks
1 Piece
Garlic cloves
2 Piece
Olive oil
2 Tbsp
Cooking cream
4*
100 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*6 Fish, *4 Milk, *1 Peanuts, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2653 / 636 |
| Fats (g) | 28.5 |
| of which saturated (g) | 12.1 |
| Carbohydrates (g) | 46 |
| of which sugars (g) | 12.9 |
| Fibers (g) | 10.6 |
| Proteins (g) | 58 |
| Salt (g) | 1.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make crust
Preheat the oven to 200°C/180°C fan. Pat the seabream fillets dry with kitchen paper. Grate the Parmesan. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Combine the grated Parmesan, 1/1.5/2 tsp of the grated lemon zest, the almond flakes, basil, salt and pepper on a plate.
2 Bake fish
Turn the seabream fillets in the Parmesan coating. Place the coated fish fillets into an oiled baking dish. Drizzle with oil, and bake for 15-20 min or until cooked through and crispy on top.
3 Prep spinach
Meanwhile, roughly chop the spinach. Trim and finely slice the leeks (make sure to remove any grit in between the leaves). Peel and mince the garlic.
4 Cook spinach
Heat a drizzle of oil in a pan over a medium-high heat. Fry the leeks with a pinch of salt for 5 min. Add the garlic and spinach and fry for 2 min. Add the cream and cook for 2-3 min. Season with salt and pepper.
5 Serve
Slice the lemon into wedges. Serve the almond crusted seabream with the spinach to the side. Finish with a squeeze of lemon juice.
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