Enjoy this crispy-coated fish in creamy sauce – delicious!
873 Reviews
Cals 640 · Prot 58 · Carbs 47 · Fat 29
Low Carb
Quick Prep
Calorie Smart
25 min
Enjoy this crispy-coated fish in creamy sauce – delicious!
873 Reviews
Cals 640 · Prot 58 · Carbs 47 · Fat 29
Low Carb
Quick Prep
Calorie Smart
Ingredients
Fish
Seabream
6*
330 Grams
Parmesan
4*
30 Grams
Lemon
1 Piece
Almond flakes
1*2*
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
4*
100 ML
Salt
0.5 Tsp
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)
2669 / 640
Fats (g)
28.5
of which saturated (g)
12.1
Carbohydrates (g)
47
of which sugars (g)
13
Fibers (g)
10.6
Proteins (g)
58.2
Salt (g)
1.6
*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 lemonzest, the almond flakes, dried basil with a pinch of salt and pepper to taste.
2 Bake fish
Turn the seabream fillets in the Parmesancrust. 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.
5 Prep lemon
Meanwhile, slice the lemon into wedges.
6 Serve
Divide the almondcrustedseabream among plates. Serve the creamyspinach and top with the spring onion. Serve the lemonwedges alongside.