Seabream with Crunchy Hazelnuts, Green Beans
and Cherry Tomatoes
This seabream is paired with a creamy sauce and fresh vegetables. It's finished with a sprinkling of hazelnuts.
Cals 478 · Prot 43 · Carbs 19 · Fat 27
Low Carb
Calorie Smart
Speedy
20 min
This seabream is paired with a creamy sauce and fresh vegetables. It's finished with a sprinkling of hazelnuts.
Cals 478 · Prot 43 · Carbs 19 · Fat 27
Low Carb
Calorie Smart
Speedy
Ingredients
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
15*
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, *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) | 2000 / 478 |
| Fats (g) | 26.8 |
| of which saturated (g) | 8.6 |
| Carbohydrates (g) | 19 |
| of which sugars (g) | 7.7 |
| Fibers (g) | 7.4 |
| Proteins (g) | 43 |
| Salt (g) | 1 |
*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 Toast hazelnuts
Roughly chop or crush the hazelnuts. Heat a large pan over a medium-high heat. Add the hazelnuts and toast for 3 min or until golden. Transfer the hazelnuts to a plate. Wipe and reserve the pan.
2 Prep
Trim and roughly chop the spinach leaves. Trim the green beans. Chop the cherry tomatoes in half.
3 Make sauce
Return the reserved pan to a medium heat with a generous drizzle of olive oil. Once hot, add the garlic paste and cherry tomatoes and fry for 3 min. Add the measured water, 0.5 vegetable stock cube and the green beans. Cook, covered, for 8 min further or until the tomatoes start to break down and the green beans are tender. Add the cream cheese and spinach and cook for 1 final min or until the spinach has wilted. Season with pepper to taste.
4 Fry fish
Meanwhile, pat the seabream fillets dry with kitchen paper and season the skin with salt. Heat a second large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the seabream, 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.
5 Serve
Roughly tear the basil leaves. Serve the seabream over the creamy vegetables and top with the toasted hazelnuts and basil leaves.
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