Lemon and Garlic Seabream
with Red Pesto Pasta and Greens
Enjoy this juicy and satisfyingly succulent seabream over pasta, green beans and sugar snap peas.
Cals 695 · Prot 55 · Carbs 83 · Fat 17
Tips for Kids
30 min
Enjoy this juicy and satisfyingly succulent seabream over pasta, green beans and sugar snap peas.
Cals 695 · Prot 55 · Carbs 83 · Fat 17
Tips for Kids
Ingredients
Seabream
Seabream
6*
330 Grams
Garlic cloves
2 Piece
Lemon
1 Piece
Fresh parsley
15 Grams
Butter
4*
20 Grams
Black pepper
0.5 Tsp
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Pesto pasta
Farfalle pasta
10*11*
180 Grams
Red pesto
2*4*5*
30 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Greens
Green beans
150 Grams
Sugar snap peas
100 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*6 Fish, *4 Milk, *10 Wheat, *11 Gluten, *2 Tree Nuts, *5 Eggs
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) | 2918 / 695 |
| Fats (g) | 17 |
| of which saturated (g) | 7 |
| Carbohydrates (g) | 83 |
| of which sugars (g) | 11.7 |
| Fibers (g) | 9.1 |
| Proteins (g) | 55.2 |
| Salt (g) | 0.8 |
*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 Boil pasta
- Bring a pot of salted water to the boil.
- Once boiling, add the farfalle pasta.
- Cook for 8-10 min until 'al dente' or cooked to your liking.
- Drain.
- Return the pasta to the pot and allow to cool slightly.
Tip! Drizzle the cooked pasta with a bit of oil to prevent them from sticking.
2 Prep
- Meanwhile, peel and mince the garlic.
- Slice the lemon into wedges.
- Pick and finely chop the parsley leaves.
- In a microwave, melt the butter in a small bowl and combine with the garlic, parsley, squeeze of lemon juice to taste (reserve some for garnish) and pepper.
- Keep the lemon and garlic butter aside.
- Trim the green beans.
- Trim the sugar snap peas.
Tip! If cooking for kids, reserve some of the parsley as 'sprinkles'.
3 Fry veg
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Once hot, add the green beans and sugar snap peas with a pinch of salt.
- Fry for 5-7 min.
- Season with pepper to taste and transfer to a plate.
- Reserve the pan.
4 Fry seabream
- Pat the seabream fillets dry with kitchen paper.
- Season the skin with salt.
- Spread the lemon and garlic butter over the flesh.
- Return the reserved pan to a medium high heat with a drizzle of oil.
- Once hot, add the seabream, skin-side down.
- Fry for 4 min or until crispy.
- Once crispy, flip.
- Cook for 1-2 min further.
Tip! If cooking for kids, set aside a portion and keep them plain.
5 Make pasta
- Meanwhile, add the pesto to the pasta with a drizzle of olive oil and season with salt and pepper.
- Mix well and set aside.
Tip! If cooking for kids, keep the pasta and pesto separate.
6 Serve
- Serve the Lemon and Garlic Seabream with Red Pesto Pasta and Greens.
- Serve with the remaining lemon wedges alongside.
Tip! If cooking for kids, serve the pasta, vegetables, pesto and seabream separately. Serve with the parsley on the side as 'sprinkles'.
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