Sea Bass and Prawns in Lemon Butter Sauce

with Basil Vegetables

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Roughly chop the eggplant and red bell peppers. Peel and slice the carrots. Rinse the asparagus and remove its woody stems.

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2 Roast vegetables

Place the eggplant, red bell pepper and carrot on a lined baking tray and drizzle with olive oil. Roast in the oven for 15 min. After 1 min, add the green asparagus and drizzle with more olive oil. Roast for 10 min further. Once tender, remove the vegetables from the oven and tumble with the basil leaves.

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3 Make reduction

Meanwhile, peel and mince the shallots. Juice the lemon. Heat a small pot over a medium heat with the shallots, 50/75/100 ml of lemon juice, white balsamic vinegar, measured water, black peppercorns and honey. Cook for 5 min or until the liquid has reduced by half.

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4 Clear reduction

Strain the reduction through a sieve. Discard the shallots and black pepper corns. Return the strained reduction to the pot.

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5 Whisk butter in

Chop the butter into small pieces. Add the butter to the reduction, one piece at a time. Whisk until each piece of butter melts, then add the next. Once all the butter has been whisked in, season with salt and pepper. Add a squeeze of lemon juice.

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6 Fry seafood

Heat a non-stick pan with a drizzle of oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min until crispy. Once crispy, flip the seabass, add the prawns and cook everything for 2 min further. Serve with the lemon butter sauce and basil vegetables to the side.

Tips for fussy eaters

Serve with roasted or mashed potatoes.

Pro tip

Make the reduction for the sauce beforehand. Heat it up and whisk in the butter just before serving. Don't forget to adjust the seasoning!

Prawns in lemon butter sauce make a great accompaniment to any white fish.

Cooking Time: 40 min

Cals 689 · Prot 56.2 · Carbs 35.9 · Fat 38.3

Ingredients

Number of people

Seafood

Seabass 400.00 Grams
Tiger prawns 200.00 Grams
Vegetable oil 1.00 Tbsp
Black pepper 0.25 Tsp

Beurre blanc sauce

Shallots 2.00 Pieces
Lemon 2.00 Pieces
White balsamic vinegar 40.00 ML
Water 60.00 ML
Black peppercorn 3.00 Grams
Honey 15.00 Grams
Salted butter 50.00 Grams
Salt 0.75 Tsp
Black pepper 0.25 Tsp

Vegetable roast

Eggplant 300.00 Grams
Red bell pepper 1.00 Pieces
Carrot 1.00 Pieces
Green asparagus 200.00 Grams
Olive oil 2.00 Tbsp
Fresh basil 20.00 Grams
Salt 0.75 Tsp

Prawns in lemon butter sauce make a great accompaniment to any white fish.

Cooking Time: 40 min

Cals 689 · Prot 56.2 · Carbs 35.9 · Fat 38.3

Instructions

photo

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Roughly chop the eggplant and red bell peppers. Peel and slice the carrots. Rinse the asparagus and remove its woody stems.

photo

2 Roast vegetables

Place the eggplant, red bell pepper and carrot on a lined baking tray and drizzle with olive oil. Roast in the oven for 15 min. After 1 min, add the green asparagus and drizzle with more olive oil. Roast for 10 min further. Once tender, remove the vegetables from the oven and tumble with the basil leaves.

photo

3 Make reduction

Meanwhile, peel and mince the shallots. Juice the lemon. Heat a small pot over a medium heat with the shallots, 50/75/100 ml of lemon juice, white balsamic vinegar, measured water, black peppercorns and honey. Cook for 5 min or until the liquid has reduced by half.

photo

4 Clear reduction

Strain the reduction through a sieve. Discard the shallots and black pepper corns. Return the strained reduction to the pot.

photo

5 Whisk butter in

Chop the butter into small pieces. Add the butter to the reduction, one piece at a time. Whisk until each piece of butter melts, then add the next. Once all the butter has been whisked in, season with salt and pepper. Add a squeeze of lemon juice.

photo

6 Fry seafood

Heat a non-stick pan with a drizzle of oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min until crispy. Once crispy, flip the seabass, add the prawns and cook everything for 2 min further. Serve with the lemon butter sauce and basil vegetables to the side.

Tips for fussy eaters

Serve with roasted or mashed potatoes.

Pro tip

Make the reduction for the sauce beforehand. Heat it up and whisk in the butter just before serving. Don't forget to adjust the seasoning!

Ingredients

Number of people

Seafood

Seabass 400.00 Grams
Tiger prawns 200.00 Grams
Vegetable oil 1.00 Tbsp
Black pepper 0.25 Tsp

Beurre blanc sauce

Shallots 2.00 Pieces
Lemon 2.00 Pieces
White balsamic vinegar 40.00 ML
Water 60.00 ML
Black peppercorn 3.00 Grams
Honey 15.00 Grams
Salted butter 50.00 Grams
Salt 0.75 Tsp
Black pepper 0.25 Tsp

Vegetable roast

Eggplant 300.00 Grams
Red bell pepper 1.00 Pieces
Carrot 1.00 Pieces
Green asparagus 200.00 Grams
Olive oil 2.00 Tbsp
Fresh basil 20.00 Grams
Salt 0.75 Tsp
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