Almond and Lemon Crusted Seabream with Creamy Spinach and Spring Onion
Enjoy this crispy-coated fish in creamy sauce – delicious!
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Cooking tools:
- Microplane
- Oven
- Baking dish
- Skillet
- Stove
- Chef's knife
- Cutting board
- Plate
- Measuring spoon
- Kitchen scale
- Paper towel
Ingredients
- 330 Grams of Seabream
- 1 Piece of Lemon
- 30 Grams of Grated Parmesan
- 30 Grams of Almond flakes
- 2 Grams of Dried basil
- 1 Tsp of Salt
- 1 Tsp of Black Ground Pepper
- 1 Tbsp of Olive oil
- 400 Grams of Spinach
- 40 Grams of Spring onion
- 2 Grams of Onion powder
- 10 Grams of Garlic paste
- 100 ML of Whipping cream
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