Prawns and Seabass

with Lemon Garlic Oil and Parsnip Puree

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Low-Carb
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Low-Carb
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Instructions

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1 Make puree

Make the parsnip puree. Peel and cut parsnips to cubes. Cook in boiling water for 15 minutes, or until softened. Drain well. Add sour cream and grated parmesan. Puree until smooth with a mixer or in a blender. Season with salt and pepper to taste. Keep warm.

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2 Make dressing

While the parsnips are cooking, peel and mince shallots and garlic. Wash lemons carefully. Finely grate the zest, until you have 1 tsp (for 2), 1 ½ tsp (for 3), or 2 tsp (for 4) of the grated zest. Juice the lemons

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3 Fry shallots

Heat half of the olive oil in a pan over medium high heat. Fry shallots for 3 minutes. Add garlic, and fry for 2 minutes. Add rest of the olive oil, lemon zest, lemon juice, salt, and pepper. Bring quickly to a boil, then take off the stove. Add chopped fresh coriander.

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4 Fry prawns

In another pan, heat a bit of olive oil over high heat. Fry the prawns first for 3-4 minutes until nice and pink. Season with salt and pepper. Keep aside.

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5 Add and serve

Then add the sea bass fillets skin down on the pan. Fry for 4-5 minutes on this side and then 2-3 minutes on the other. Season both sides lightly with salt and pepper. Divide the parsnip puree to plates. Add the sea bass fillets and tiger prawns. Drizzle with lemon and garlic oil.

Tips for fussy eaters

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

Pro tip

Dry the prawns and fish with a kitchen paper before frying.

A fresh and zesty seafood meal with plenty of class.

Cooking Time: 30 min

Cals 825 · Prot 70.9 · Carbs 12.7 · Fat 56.2

Ingredients

Number of people

Seafood

Seabass 400 Grams
Olive oil 2 Tbsp
Prawns 200 Grams
Salt 0.5 Tsp
Black pepper 0.25 Tsp

Puree

Parsnip 2 Pieces
Sour cream 50 Grams
Parmesan 40 Grams
Salt 0.5 Tsp
Black pepper 0.25 Tsp

Dressing

Shallots 1 Pieces
Garlic cloves 3 Pieces
Lemon 1 Pieces
Olive oil 2 Tbsp
Salt 0.25 Tsp
Black pepper 0.25 Tsp
Fresh coriander 15 Grams

A fresh and zesty seafood meal with plenty of class.

Cooking Time: 30 min

Cals 825 · Prot 70.9 · Carbs 12.7 · Fat 56.2

Instructions

photo

1 Make puree

Make the parsnip puree. Peel and cut parsnips to cubes. Cook in boiling water for 15 minutes, or until softened. Drain well. Add sour cream and grated parmesan. Puree until smooth with a mixer or in a blender. Season with salt and pepper to taste. Keep warm.

photo

2 Make dressing

While the parsnips are cooking, peel and mince shallots and garlic. Wash lemons carefully. Finely grate the zest, until you have 1 tsp (for 2), 1 ½ tsp (for 3), or 2 tsp (for 4) of the grated zest. Juice the lemons

photo

3 Fry shallots

Heat half of the olive oil in a pan over medium high heat. Fry shallots for 3 minutes. Add garlic, and fry for 2 minutes. Add rest of the olive oil, lemon zest, lemon juice, salt, and pepper. Bring quickly to a boil, then take off the stove. Add chopped fresh coriander.

photo

4 Fry prawns

In another pan, heat a bit of olive oil over high heat. Fry the prawns first for 3-4 minutes until nice and pink. Season with salt and pepper. Keep aside.

photo

5 Add and serve

Then add the sea bass fillets skin down on the pan. Fry for 4-5 minutes on this side and then 2-3 minutes on the other. Season both sides lightly with salt and pepper. Divide the parsnip puree to plates. Add the sea bass fillets and tiger prawns. Drizzle with lemon and garlic oil.

Tips for fussy eaters

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

Pro tip

Dry the prawns and fish with a kitchen paper before frying.

Ingredients

Number of people

Seafood

Seabass 400 Grams
Olive oil 2 Tbsp
Prawns 200 Grams
Salt 0.5 Tsp
Black pepper 0.25 Tsp

Puree

Parsnip 2 Pieces
Sour cream 50 Grams
Parmesan 40 Grams
Salt 0.5 Tsp
Black pepper 0.25 Tsp

Dressing

Shallots 1 Pieces
Garlic cloves 3 Pieces
Lemon 1 Pieces
Olive oil 2 Tbsp
Salt 0.25 Tsp
Black pepper 0.25 Tsp
Fresh coriander 15 Grams
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