Almond and Lemon Crusted Seabream

with Creamy Spinach and Leeks

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low-carb
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Instructions

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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.

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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.

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3 Prep spinach

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 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

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5 Serve

Slice the lemon into wedges. Serve the fish with the spinach to the side. Finish with a squeeze of lemon juice.

Tips for fussy eaters

Serve the fish with mashed potatoes, oven fries or rice. Serve the 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 688 · Prot 53 · Carbs 40 · Fat 34

Gluten-Free

Ingredients

Number of people

Fish

Seabream 330 Grams
Parmesan 30 Grams
Lemon 1 Piece
Almond flakes 30 Grams
Dried basil 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp

Side

Spinach 400 Grams
Leeks 1 Piece
Garlic cloves 3 Piece
Olive oil 2 Tbsp
Cooking cream 100 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Enjoy this crispy coated, juicy fish in creamy sauce – delicious!

Cooking Time: 25 min

Cals 688 · Prot 53 · Carbs 40 · Fat 34

Gluten-Free

Instructions

photo

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.

photo

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.

photo

3 Prep spinach

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 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

photo

5 Serve

Slice the lemon into wedges. Serve the fish with the spinach to the side. Finish with a squeeze of lemon juice.

Tips for fussy eaters

Serve the fish with mashed potatoes, oven fries or rice. Serve the 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 330 Grams
Parmesan 30 Grams
Lemon 1 Piece
Almond flakes 30 Grams
Dried basil 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp

Side

Spinach 400 Grams
Leeks 1 Piece
Garlic cloves 3 Piece
Olive oil 2 Tbsp
Cooking cream 100 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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