Almond and Lemon Crusted Seabream
with Creamy Spinach and Leeks
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 Coat and cook
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 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.
4 Cook side dish
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 fish with the spinach to the side. Finish with a squeeze of lemon juice.
Tips for fussy eaters
Serve the fish with smashed 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 804 · Prot 54 · Carbs 41 · Fat 45
Gluten-Free
Ingredients
Fish
Side
Enjoy this crispy coated, juicy fish in creamy sauce – delicious!
Cooking Time: 25 min
Cals 804 · Prot 54 · Carbs 41 · Fat 45
Gluten-Free
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 Coat and cook
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 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.
4 Cook side dish
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 fish with the spinach to the side. Finish with a squeeze of lemon juice.
Tips for fussy eaters
Serve the fish with smashed 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
Fish
Side
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