Almond and Lemon Crusted Seabream

with Creamy Spinach and Leeks

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low-carb
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low-carb
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Instructions

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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.

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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.

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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.

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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

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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

Number of people

Fish

Seabream 350.00 Grams
Parmesan 30.00 Grams
Lemon 1.00 Pieces
Almond flakes 30.00 Grams
Dried basil 2.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp
Olive oil 2.00 Tbsp

Side

Spinach (palak) 300.00 Grams
Leeks 1.00 Pieces
Garlic cloves 3.00 Pieces
Olive oil 2.00 Tbsp
Cooking cream 100.00 ML
Salt 0.75 Tsp
Black pepper 0.25 Tsp

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

photo

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.

photo

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.

photo

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.

photo

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

photo

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

Number of people

Fish

Seabream 350.00 Grams
Parmesan 30.00 Grams
Lemon 1.00 Pieces
Almond flakes 30.00 Grams
Dried basil 2.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp
Olive oil 2.00 Tbsp

Side

Spinach (palak) 300.00 Grams
Leeks 1.00 Pieces
Garlic cloves 3.00 Pieces
Olive oil 2.00 Tbsp
Cooking cream 100.00 ML
Salt 0.75 Tsp
Black pepper 0.25 Tsp
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