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

Cut eggplant and red bell peppers to chunks. Peel carrots and cut to coins. Rinse asparagus well and remove hard stem.

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2 Roast vegetables

Preheat the oven to 225°C. Coat eggplant, red bell pepper and carrot with olive oil. Place on an oven tin lined with baking paper. Roast for 15 minutes. Add green asparagus (also coated with olive oil) and continue roasting for 10 minutes. Take out of the oven. Rinse fresh basil leaves and mix to vegetables. Season with salt and black pepper.

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3 Make sauce reduction

Meanwhile, peel and mince shallots. Juice lemons. Combine minced shallots, 50/75/100 ml of lemon juice, white balsamic vinegar, water, black peppercorns and honey in a small pot. Bring to a boil and let bubble well, uncovered, for about 5 minutes or until the liquid is reduced to half.

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4 Clear reduction

Take a bowl and place a colander (with very small holes) on top of it. Pour the reduction through the colander. Discard the shallots and other bits left in the colander. Pour the cleared reduction back to the pot.

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5 Whisk butter in

Cut butter to small knobs. Start adding the butter to the reduction one knob at a time, whisking constantly and vigorously. Continue until all the butter is whisked in. Taste and adjust the seasoning. You might want to add a bit of lemon juice, a pinch of sugar or a drop of honey, and/or a bit of salt and black pepper.

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6 Fry seafood

Heat oil in a pan over high heat. Fry sea bass on skin side until crispy. Turn and fry the other side very briefly. Transfer to a plate to rest. Add oil and fry the prawns for about 1,5 minutes per side. Season the seafood with salt and pepper. Serve with the lemon butter sauce and basil vegetables.

Tips for fussy eaters

Serve fish, sauce and vegetables separately, perhaps with roasted or mashed potatoes.

Pro tip

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

Learn how to make a great sauce for any seafood!

Cooking Time: 40 min

Cals 689 · Prot 56.2 · Carbs 35.9 · Fat 38.3

Ingredients

Number of people

Seafood

Seabass 400 Grams
Tiger prawns 200 Grams
Olive oil 1 Tbsp
Salt 0.75 Tsp
Black pepper 0.25 Tsp

Beurre blanc sauce

Shallots 2 Pieces
Lemon 2 Pieces
White balsamic vinegar 40 ML
Water 60 ML
Black peppercorn 3 Grams
Honey 15 Grams
Salted butter 50 Grams
Salt 0.75 Tsp

Vegetable roast

Eggplant 300 Grams
Red bell pepper 1 Pieces
Carrot 1 Pieces
Green asparagus 200 Grams
Olive oil 2 Tbsp
Fresh basil 20 Grams
Salt 0.75 Tsp
Black pepper 0.25 Tsp

Learn how to make a great sauce for any seafood!

Cooking Time: 40 min

Cals 689 · Prot 56.2 · Carbs 35.9 · Fat 38.3

Instructions

photo

1 Prep vegetables

Cut eggplant and red bell peppers to chunks. Peel carrots and cut to coins. Rinse asparagus well and remove hard stem.

photo

2 Roast vegetables

Preheat the oven to 225°C. Coat eggplant, red bell pepper and carrot with olive oil. Place on an oven tin lined with baking paper. Roast for 15 minutes. Add green asparagus (also coated with olive oil) and continue roasting for 10 minutes. Take out of the oven. Rinse fresh basil leaves and mix to vegetables. Season with salt and black pepper.

photo

3 Make sauce reduction

Meanwhile, peel and mince shallots. Juice lemons. Combine minced shallots, 50/75/100 ml of lemon juice, white balsamic vinegar, water, black peppercorns and honey in a small pot. Bring to a boil and let bubble well, uncovered, for about 5 minutes or until the liquid is reduced to half.

photo

4 Clear reduction

Take a bowl and place a colander (with very small holes) on top of it. Pour the reduction through the colander. Discard the shallots and other bits left in the colander. Pour the cleared reduction back to the pot.

photo

5 Whisk butter in

Cut butter to small knobs. Start adding the butter to the reduction one knob at a time, whisking constantly and vigorously. Continue until all the butter is whisked in. Taste and adjust the seasoning. You might want to add a bit of lemon juice, a pinch of sugar or a drop of honey, and/or a bit of salt and black pepper.

photo

6 Fry seafood

Heat oil in a pan over high heat. Fry sea bass on skin side until crispy. Turn and fry the other side very briefly. Transfer to a plate to rest. Add oil and fry the prawns for about 1,5 minutes per side. Season the seafood with salt and pepper. Serve with the lemon butter sauce and basil vegetables.

Tips for fussy eaters

Serve fish, sauce and vegetables separately, perhaps with roasted or mashed potatoes.

Pro tip

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

Ingredients

Number of people

Seafood

Seabass 400 Grams
Tiger prawns 200 Grams
Olive oil 1 Tbsp
Salt 0.75 Tsp
Black pepper 0.25 Tsp

Beurre blanc sauce

Shallots 2 Pieces
Lemon 2 Pieces
White balsamic vinegar 40 ML
Water 60 ML
Black peppercorn 3 Grams
Honey 15 Grams
Salted butter 50 Grams
Salt 0.75 Tsp

Vegetable roast

Eggplant 300 Grams
Red bell pepper 1 Pieces
Carrot 1 Pieces
Green asparagus 200 Grams
Olive oil 2 Tbsp
Fresh basil 20 Grams
Salt 0.75 Tsp
Black pepper 0.25 Tsp
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