A different suggestion worth trying for sea bass. 2 all fresh boneless sea bass fillets topped with almond flakes and cream, seasoned with our lemon mixture and completed with Jasmine rice and our side salad. Yummy!
Ingredients delivered per portion
180-200 g fresh seabass fillet
100 g jasmine rice
15 g almond flakes
80 ml fresh cream
Parsley mixture: parsley and fresh coriander
Lemon mixture: lemon juice, garlic and lemon rind
35 g side salad. Florini’s peppers and mix lettuce
1 tablespoon side salad dressing: extra virgin olive oil, yellow mustard, honey, salt and black pepper
8 g unsalted butter
Water – double the rice – not included
Ingredients: fresh seabass fillet (FISH), jasmine rice, ALMOND FLAKES 4.5%, fresh cream (MILK CREAM), parsley mixture (parsley, fresh coriander), lemon mixture (lemon juice, garlic, lemon rind), side salad (Florini’s peppers, mix lettuce), side salad dressing (extra virgin olive oil, YELLOW MUSTARD, honey, salt, black pepper) *Ingredients in capital letters denote an allergen
Reparing a meal is now as easy as 1-2-3!
Ready in 30 minutes
Add rice in a pot without lid and add water. Bring to a boil and cook for 9 minutes. Remove from heat and cover.
In a non-stick frying pan melt butter in medium heat and add fish. Sauté each side for about 4 minutes. Remove from pan and set aside
In the same pan, add almond flakes and sauté for about 30 seconds in low heat while stirring. Add fresh cream and cook for 1 more minute while stirring.
Add parsley mixture, lemon mixture and stir. Add seabass, cover and cook for 3-4 minutes in low heat.
Mix side salad dressing with side salad.
To serve spoon rice in plate and top with the fish. Pour almond sauce all over fish and rice. Add side salad. Ready!
Enjoy the tasty fish fillet!
Utensils you will need: 1 pot and 1 non stick frying pan with lid