Mediterranean-style Seabass with White Bean Puree

and Roasted Grape Salad
This recipe is based on the Mediterranean diet which is more of an eating pattern than a strict diet. It’s based on research stating that people living in Mediterranean countries live longer!
595 Reviews
Cals 523 · Prot 45 · Carbs 46 · Fat 18
Low-Carb
Calorie smart
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30 min
Mediterranean-style Seabass with White Bean Puree and Roasted Grape Salad
This recipe is based on the Mediterranean diet which is more of an eating pattern than a strict diet. It’s based on research stating that people living in Mediterranean countries live longer!
595 Reviews
Cals 523 · Prot 45 · Carbs 46 · Fat 18
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Seabass
Seabass 6*
330 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
White bean puree
Shallots
0.5 Piece
White beans
240 Grams
Parmesan 4*
30 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Lemon
1 Piece
Black pepper
0.5 Tsp
Salted butter 4*
20 Grams
Salad
Red grapes
200 Grams
Olive oil
1 Tbsp
Balsamic vinegar 14*
15 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Honey
15 Grams
Rocket
40 Grams

Allergens

*6 Fish, *4 Milk, *14 Sulphur Dioxide
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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Bake

1 Bake

Preheat the oven to 200°C/180°C fan. Place the grapes onto a lined baking tray. Drizzle with olive oil and the balsamic vinegar. Sprinkle with a pinch of salt and pepper. Bake for 10 min. Once the grapes have been in the oven for 10 min, drizzle with the honey and roast for 5 min further.
Prep

2 Prep

Meanwhile, peel and chop the shallots very finely. Drain and rinse the white beans. Grate the Parmesan.
Blitz

3 Blitz

Heat a large pan over a medium heat with a drizzle of olive oil. Cook the shallots for 5 min or until soft with a pinch of salt. Add the beans and cook for 4 min. Add the lot to a food processor with the butter, grated parmesan and a squeeze of lemon juice. Wipe the pan clean and reserve it. Blitz and season with salt and pepper.
Fry

4 Fry

Meanwhile, pat the seabass fillets dry with kitchen paper and season the skin with salt. Return the reserved pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1-2 min further.
Serve

5 Serve

In a bowl, combine a drizzle of olive oil and a pinch of salt. Toss the rocket and grapes in the bowl. Serve the seabass with the white bean puree and roasted grape salad to the side.
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