Prawns and Seabass

with Lemony Garlic Oil and Parsnip Puree

photo
low-carb
Share!
low-carb
Share!

Instructions

photo

1 Make puree

Peel and chop the parsnips into bite-size pieces. Cook parsnips in a pot of salted boiling water for 12-15 minutes until tender. Once cooked, drain and rerun to the pot. Add sour cream and grated Parmesan. Puree or mash until smooth. Season with salt and pepper and set aside in a warm place.

photo

2 Prep dressing

Meanwhile, peel and finely chop shallots and garlic. Wash, zest and juice the lemons. Chop coriander finely.

photo

3 Make dressing

Heat non-stick pan over medium heat with olive oil. Once hot, add shallots with a pinch of salt and cook for 2 minutes. Add garlic and cook for 1 minutes. Add another drizzle of olive bit, 0.75/1/1.5 tsp of lemon zest, 2/3/4 Tbsp of lemon juice, salt, and pepper. Cook for 1 minute, remove from the heat and add chopped fresh coriander.

photo

4 Fry prawns

Heat a second non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the prawns and cook for 2-3 minutes until pink. Season with salt and pepper. Transfer the prawns to a plate and set aside in a warm place.

photo

5 Serve

Return the pan to a medium-high heat with a drizzle of olive oil. Add the sea bass fillets skin down and fry for 4 minutes. Flip and fry for 1-2 minutes further. Season with salt and pepper. Divide the parsnip puree among plates. Add the sea bass fillets and prawns. Drizzle with the dressing.

Tips for fussy eaters

Serve the fish and prawns with parsnip puree and a knob of butter.

Pro tip

Dry the prawns and fish with kitchen paper before frying, this will help them crisp.

This one's fresh and zesty!

Cooking Time: 30 min

Cals 825 · Prot 70.9 · Carbs 12.7 · Fat 56.2

Ingredients

Number of people

Seafood

Seabass 350.00 Grams
Olive oil 2.00 Tbsp
Prawns 200.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp

Puree

Parsnip 2.00 Pieces
Sour cream 50.00 Grams
Parmesan 40.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp

Dressing

Shallots 1.00 Pieces
Garlic cloves 3.00 Pieces
Lemon 1.00 Pieces
Olive oil 3.00 Tbsp
Salt 0.25 Tsp
Black pepper 0.25 Tsp
Fresh coriander 20.00 Grams

This one's fresh and zesty!

Cooking Time: 30 min

Cals 825 · Prot 70.9 · Carbs 12.7 · Fat 56.2

Instructions

photo

1 Make puree

Peel and chop the parsnips into bite-size pieces. Cook parsnips in a pot of salted boiling water for 12-15 minutes until tender. Once cooked, drain and rerun to the pot. Add sour cream and grated Parmesan. Puree or mash until smooth. Season with salt and pepper and set aside in a warm place.

photo

2 Prep dressing

Meanwhile, peel and finely chop shallots and garlic. Wash, zest and juice the lemons. Chop coriander finely.

photo

3 Make dressing

Heat non-stick pan over medium heat with olive oil. Once hot, add shallots with a pinch of salt and cook for 2 minutes. Add garlic and cook for 1 minutes. Add another drizzle of olive bit, 0.75/1/1.5 tsp of lemon zest, 2/3/4 Tbsp of lemon juice, salt, and pepper. Cook for 1 minute, remove from the heat and add chopped fresh coriander.

photo

4 Fry prawns

Heat a second non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the prawns and cook for 2-3 minutes until pink. Season with salt and pepper. Transfer the prawns to a plate and set aside in a warm place.

photo

5 Serve

Return the pan to a medium-high heat with a drizzle of olive oil. Add the sea bass fillets skin down and fry for 4 minutes. Flip and fry for 1-2 minutes further. Season with salt and pepper. Divide the parsnip puree among plates. Add the sea bass fillets and prawns. Drizzle with the dressing.

Tips for fussy eaters

Serve the fish and prawns with parsnip puree and a knob of butter.

Pro tip

Dry the prawns and fish with kitchen paper before frying, this will help them crisp.

Ingredients

Number of people

Seafood

Seabass 350.00 Grams
Olive oil 2.00 Tbsp
Prawns 200.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp

Puree

Parsnip 2.00 Pieces
Sour cream 50.00 Grams
Parmesan 40.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp

Dressing

Shallots 1.00 Pieces
Garlic cloves 3.00 Pieces
Lemon 1.00 Pieces
Olive oil 3.00 Tbsp
Salt 0.25 Tsp
Black pepper 0.25 Tsp
Fresh coriander 20.00 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...