Seabass Piccata

with Root Vegetable Mash
Enjoy this seabass supper, served with a classic lemon-butter and caper sauce.
Cals 561 · Prot 34 · Carbs 54 · Fat 25
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
photo
Enjoy this seabass supper, served with a classic lemon-butter and caper sauce.
Cals 561 · Prot 34 · Carbs 54 · Fat 25
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Piccata
Seabass
330 Grams
Garlic cloves
2 Piece
Shallots
1 Piece
Lemon
1 Piece
Fresh parsley
15 Grams
Corn starch
30 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Vegetable oil
2 Tbsp
Vegetable stock cube
1 Piece
Water
150 ML
Capers
20 Grams
Salted butter
50 Grams
Root veg mash
Carrot
2 Piece
Parsnip
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Tips for fussy eaters

Go easy on the capers!

Pro tip

Finishing the sauce with the butter once taken off the heat creates a beautifully thick, glossy texture.

Before you start

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

Instructions

photo

1 Make mash

Peel and roughly chop the carrots and parsnips. Add the carrot and parsnips to a pan of boiling salted water. Cook over a medium heat for 15 min or until soft. Once the carrot and parsnips are soft, drain and return them to the pan. Mash until smooth and season with salt and pepper
photo

2 Prep

Meanwhile, peel and mince the garlic. Peel and slice the shallots. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice half of the lemon and slice the remaining lemon into round slices. Finely chop the parsley.
photo

3 Prep fish

Add the corn starch to a plate and season it with salt and pepper. Turn the seabass in the seasoned corn starch
photo

4 Fry fish

Heat a non-stick pan over a medium heat with a generous drizzle of vegetable oil. Once hot, add the seabass and fry for 2-3 min on each side until nicely browned and cooked through. Remove from the pan and set aside. Reserve the pan (just wipe it clean, don't wash it!).
photo

5 Make sauce

Return the pan to a medium heat with a second drizzle of oil. Once hot, add the shallotsgarlic and a pinch of salt. Cook for 1-2 min. Add the stock cube and measured water. Bring to a simmer and cook for 3 min.
photo

6 Serve

Add the capers and the lemon slices to the pan. Remove the pan from the heat and immediately add the butter, parsley, 1/1.5/2 tbsp of lemon juice and 0.5/0.75/1 tsp of lemon zest. Whisk until the sauce begins to thicken. Return the seabass to the pan. Season with a pinch of black pepper. Plate the root veg mash and serve the seabass and sauce to the side. 

Tips for fussy eaters

Go easy on the capers!

Pro tip

Finishing the sauce with the butter once taken off the heat creates a beautifully thick, glossy texture.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Creamy Asparagus and Lemon Chicken
with Potatoes
Tuna Patties
with Asian Salad and Peanuts
Palak Tofu
with Basmati Rice
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy