Almond and Lemon Crusted Seabream

Name: Almond and Lemon Crusted Seabream with Creamy Spinach and Spring Onion
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 330 Grams of Seabream; 1 Piece of Lemon; 30 Grams of Grated Parmesan; 30 Grams of Almond flakes; 2 Grams of Dried basil; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Tbsp of Olive oil; 400 Grams of Spinach; 40 Grams of Spring onion; 1 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Onion powder; 10 Grams of Garlic paste; 100 ML of Cooking cream; 1 Tsp of Black pepper

with Creamy Spinach and Spring Onion

Enjoy this crispy-coated fish in creamy sauce – delicious!

873 Reviews

Cals 537 · Prot 56 · Carbs 20 · Fat 29

Low Carb

Quick Prep

Calorie Smart

25 min

Almond and Lemon Crusted Seabream with Creamy Spinach and Spring Onion

Enjoy this crispy-coated fish in creamy sauce – delicious!

873 Reviews

Cals 537 · Prot 56 · Carbs 20 · Fat 29

Low Carb

Quick Prep

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, and 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 for 2 min. Add the onion powder, garlic paste and spinach and fry for 2 min further. Add the cream and cook for a final 2-3 min. Season with salt and pepper to taste.