Almond-Crusted Seabream
with Parmesan Potatoes, Broccoli, and Blistered Tomatoes
You'll love the nutty almond crunch on this delicate fish, complimented with cheesy potatoes and veggies - all in an easy tray bake!
Cals 482 · Prot 55 · Carbs 46 · Fat 10
Calorie Smart
40 min
You'll love the nutty almond crunch on this delicate fish, complimented with cheesy potatoes and veggies - all in an easy tray bake!
Cals 482 · Prot 55 · Carbs 46 · Fat 10
Calorie Smart
Ingredients
Seabream
6*
330 Grams
Potatoes
500 Grams
Olive oil
1 Tbsp
Dried rosemary
2 Grams
Salt
0.3 Tsp
Black Ground Pepper
0.3 Tsp
Broccoli florets
150 Grams
Almond slivers
2*
20 Grams
Parmesan
4*
30 Grams
Fresh parsley
15 Grams
Panko bread crumbs
10*11*12*
15 Grams
Potato Seasoning
2 Grams
Cherry tomatoes
150 Grams
Allergens
*6 Fish, *2 Tree Nuts, *4 Milk, *10 Wheat, *11 Gluten, *12 Lupin
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) | 2016 / 482 |
| Fats (g) | 10 |
| of which saturated (g) | 3.7 |
| Carbohydrates (g) | 46 |
| of which sugars (g) | 6.3 |
| Fibers (g) | 10.5 |
| Proteins (g) | 54.8 |
| Salt (g) | 1 |
*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 Prep
- Preheat the oven to 200°C/180°C fan, and line a baking tray with baking paper.
- Chop the potatoes (skin on) into small bite-sized pieces.
- Add the potatoes to the tray with a drizzle of olive oil, dried rosemary, and season with salt and pepper.
- Roast for 25 min until halfway cooked through.
2 Prep
- Roughly chop the almond slivers.
- Grate the parmesan.
- Pick and roughly chop the parsley.
3 Combine
- In a small bowl, combine the almond slivers, panko bread crumbs, parsley, vegetable seasoning, a pinch of salt and pepper, and a good drizzle of olive oil.
4 Prep fish
- Rinse and pat dry the fish.
- Spoon the nut mixture onto the fish and press down lightly.
5 Roast
- After 25 min, move the potatoes to the side, and sprinkle the parmesan on top.
- Add the fish, broccoli, and cherry tomatoes alongside, and roast for an additional 12-15 min until cooked through.
6 Serve
- Serve the Almond-Crusted Seabream with Parmesan Potatoes, Broccoli, and Blistered Tomatoes.
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