Seabass with Crunchy Hazelnuts, Green Beans

and Cherry Tomatoes
This seabass is paired with a creamy sauce, fresh vegetables and topped with hazelnuts.
438 Reviews
Cals 370 · Prot 43 · Carbs 25 · Fat 13
Quick & Easy
Low-Carb
Calorie smart
Try Hello Chef Now
20 min
Seabass with Crunchy Hazelnuts, Green Beans and Cherry Tomatoes
This seabass is paired with a creamy sauce, fresh vegetables and topped with hazelnuts.
438 Reviews
Cals 370 · Prot 43 · Carbs 25 · Fat 13
Quick & Easy
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Seabass
Seabass 6*
330 Grams
Vegetable oil
1 Tbsp
Vegetables
Hazelnuts 2*
40 Grams
Garlic cloves
3 Piece
Cherry tomatoes
150 Grams
Spinach
200 Grams
Green beans
150 Grams
Olive oil
2 Tbsp
Water
150 ML
Vegetable stock cube
0.5 Piece
Cream cheese 4*
80 Grams
Black pepper
0.5 Tsp
Salt
1 Tsp
Fresh basil
15 Grams

Allergens

*6 Fish, *2 Tree Nuts, *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.

Before you start

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

Instructions

Toast hazelnuts

1 Toast hazelnuts

Roughly crush the hazelnuts in a pestle and mortar. Heat a pan over a medium-high heat. Add the hazelnuts and toast for 3 min or until golden. Transfer the hazelnuts to a plate. Wipe the pan clean and reserve (don't wash it).
Tip! Don't have a pestle and mortar? Just roughly chop the hazelnuts instead.
Prep

2 Prep

Peel and mince the garlic. Halve the cherry tomatoes. Trim and roughly chop the spinach. Trim the green beans.
Sauce

3 Sauce

Return the pan to a medium heat with a generous drizzle of olive oil. Once hot, add the garlic and cherry tomatoes and fry for 3 min. Add the measured water, 0.5/1/1 stock cube and green beans. Cook, covered, for 8 min further or until the tomatoes start to break down. Add the cream cheese and spinach and cook for 1 final min or until the spinach has wilted. Season with black pepper.
Fry fish

4 Fry fish

Meanwhile, pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a large non-stick pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1-2 min further.
Tip! You can tell when white fish is cooked by checking if the flesh flakes easily.
Serve

5 Serve

Roughly tear the basil leaves. Serve the seabass over the creamy vegetables and top with the toasted hazelnuts and basil leaves.
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