Sea Bass and Prawns in Lemon Butter Sauce

with Basil Vegetables
Gourmet
Low-Carb
Calorie smart
Lemon butter sauce makes a great accompaniment to any white fish.
Cooking time: 40 min
Cals 568 · Prot 51 · Carbs 41 · Fat 25
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Ingredients
Number of People:

Seafood

Seabass
330 Grams
Prawns
200 Grams
Vegetable oil
1 Tbsp
Black pepper
0.5 Tsp

Beurre blanc sauce

Shallots
2 Pieces
Lemon
2 Pieces
White balsamic vinegar
45 ML
Water
50 ML
Black peppercorns
10 Grams
Honey
15 Grams
Salted butter
50 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Vegetable roast

Eggplant
1 Piece
Red pepper
1 Piece
Carrot
1 Piece
Thin asparagus
250 Grams
Olive oil
2 Tbsp
Fresh basil
15 Grams
Salt
0.5 Tsp

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. Pat the seabass dry, drain the prawns on kitchen paper, and set aside.
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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 for 15 min. After 15 min, add the 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 finely chop 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 peppercorns. Return the strained reduction to the pot.
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5 Whisk butter in
Chop the cold 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. Set aside.
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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.
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!

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