Enjoy this seabream supper, served with a classic lemon, butter and caper sauce.
340 Reviews
Cals 1947 · Prot 104 · Carbs 353 · Fat 30
Low Carb
35 min
Enjoy this seabream supper, served with a classic lemon, butter and caper sauce.
340 Reviews
Cals 1947 · Prot 104 · Carbs 353 · Fat 30
Low Carb
Ingredients
Piccata
Seabass
6*
330 Grams
Garlic cloves
2 Pieces
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
15*
1 Piece
Water
150 ML
Capers
20 Grams
Butter
4*
50 Grams
Root veg mash
Carrot
2 Pieces
Parsnip
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*6 Fish, *15 Celery, *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)
8134 / 1947
Fats (g)
30.3
of which saturated (g)
14.5
Carbohydrates (g)
353
of which sugars (g)
29.9
Fibers (g)
42.9
Proteins (g)
103.8
Salt (g)
1.6
*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 Make mash
Peel and chop the sweet potatoes into bite-sized pieces. Add them to a pan of salted boiling water. Cook for 15 min or until soft. Once soft, drain the potatoes and return them to the pan. Mash until smooth. Season with salt and blackpepper.
2 Prep
Meanwhile, peel and mince the garlic. Peel and finely chop the red onion. 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.
3 Prep fish
Add the corn starch to a plate and season it with salt and pepper. Turn the seabream in the seasoned cornstarch.
4 Fry fish
Heat a non-stick pan over a medium heat with a generous drizzle of vegetable oil. Once hot, add the seabream and fry for 2-3 min on each side until browned and cooked through. Transfer to a plate and set aside. Reserve the pan (just wipe it clean, don't wash it!).
5 Make sauce
Return the pan to a medium-low heat with a second drizzle of oil. Once hot, add the onion, garlic and a pinch of salt. Cook for 1-2 min. Add the stockcube and measuredwater. Bring to a simmer and cook for 3 min.
Tip!Add a splash of water if the sauce begins to thicken too quickly.
6 Serve
Add the capers and lemon slices to the pan. Remove the pan from the heat and immediately add the butter, parsley, 1 tbsp of lemonjuice and 0.5 tsp of lemonzest. Whisk until the sauce begins to thicken. Return the seabream to the pan, skin-side up. Season with a pinch of blackpepper. Plate the mash and serve the seabream and sauce to the side.
Tip!Finishing the sauce with butter once taken off the heat creates a beautifully thick, glossy texture.