Sea Bass and Prawns in Lemon Butter Sauce

Name: Sea Bass and Prawns in Lemon Butter Sauce with Basil Vegetables
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 330 Grams of Seabass; 200 Grams of Prawns; 1 Tbsp of Vegetable oil; 1 Tsp of Black pepper; 2 Pieces of Shallots; 2 Pieces of Lemon; 45 ML of White balsamic vinegar; 50 ML of Water; 10 Grams of Black peppercorns; 15 Grams of Honey; 50 Grams of Butter; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Eggplant; 1 Pieces of Red pepper; 1 Pieces of Carrot; 250 Grams of Thin asparagus; 2 Tbsp of Olive oil; 15 Grams of Fresh basil; 1 Tsp of Salt

with Basil Vegetables

Lemon butter sauce makes a great accompaniment to any white fish.

Cals 436 · Prot 21 · Carbs 43 · Fat 22

Gourmet

Low Carb

40 min

Sea Bass and Prawns in Lemon Butter Sauce with Basil Vegetables

Lemon butter sauce makes a great accompaniment to any white fish.

Cals 436 · Prot 21 · Carbs 43 · Fat 22

Gourmet

Low Carb

Ingredients

Seafood

Seabass 6*

330 Grams

Prawns 7*

200 Grams

Vegetable oil

1 Tbsp

Black pepper

0.5 Tsp

Beurre blanc sauce

Shallots

2 Pieces

Lemon

2 Pieces

White balsamic vinegar 14*

45 ML

Water

50 ML

Black peppercorns

10 Grams

Honey

15 Grams

Butter 4*

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

Allergens

*6 Fish, *7 Crustaceans, *14 Sulphur Dioxide, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1812 / 436
Fats (g)	22.2
of which saturated (g)	13.3
Carbohydrates (g)	43
of which sugars (g)	26.4
Fibers (g)	13.8
Proteins (g)	20.8
Salt (g)	0.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

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 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.

4 Clear reduction

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

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.

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.

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