Almond and Lemon Crusted Seabream
with Creamy Spinach and Spring Onion
Enjoy this crispy-coated fish in creamy sauce – delicious!
Cals 537 · Prot 56 · Carbs 20 · Fat 29
Low Carb
Calorie Smart
30 min
Enjoy this crispy-coated fish in creamy sauce – delicious!
Cals 537 · Prot 56 · Carbs 20 · Fat 29
Low Carb
Calorie Smart
Ingredients
Crusted seabream
Seabream
6*
330 Grams
Lemon
1 Piece
Grated Parmesan
4*
30 Grams
Almond flakes
1*2*
30 Grams
Dried basil
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Olive oil
1 Tbsp
Sides
Spinach
400 Grams
Spring onion
40 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Onion powder
2 Grams
Garlic paste
10 Grams
Cooking cream
4*
100 ML
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) | 2235 / 537 |
| Fats (g) | 29.1 |
| of which saturated (g) | 9.6 |
| Carbohydrates (g) | 20 |
| of which sugars (g) | 5.8 |
| Fibers (g) | 7.7 |
| Proteins (g) | 56.2 |
| Salt (g) | 1.7 |
*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.
- Using a fine blade, grate the zest of the lemon, taking care to avoid its bitter white pith.
- On a plate, combine the grated Parmesan, 1 tsp of the lemon zest, the almond flakes, dried basil with a pinch of salt and pepper to taste.
2 Bake fish
- Turn the seabream fillets in the Parmesan crust.
- Place the coated seabream onto an oiled baking dish.
- Drizzle with oil.
- Bake for 15-20 min or until cooked through and crispy on top.
Tip! You can tell when white fish is cooked by checking if the flesh flakes easily.
3 Prep veg
- Meanwhile, trim roughly chop the spinach leaves.
- Trim and finely slice the spring onion.
4 Fry
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Once hot, add the spring onion with a pinch of salt.
- Fry for 2 min.
- Add the onion powder, garlic paste and spinach.
- Fry for 2 min further.
- Add the cream.
- Cook for a final 2-3 min.
- Season with salt and pepper to taste.
5 Prep lemon
- Meanwhile, slice the lemon into wedges.
6 Serve
- Serve the Almond and Lemon Crusted Seabream with Creamy Spinach and Spring Onion.
- Top with the spring onion and the lemon wedges on the side.
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