Almond-Crusted Sea Bass

Name: Almond-Crusted Sea Bass with Dilly Wild Rice and Citrus Salad
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 280 g Loup de mer; 28 g Amandes, tranchées; 1 cs Purée d’ail; 7.5 g Bouillon de légumes en poudre; ½ tasse(s) Mélange de riz sauvage; 7 g Aneth; 1 pièce(s) Orange; 56 g Mélange roquette et épinards; 1 pièce(s) Citron; 4 cs Mayonnaise; 1 pièce(s) Échalote; 1 cs Beurre*; 1 cs Huile*; 1 cc Sucre*; 0.13 cc Sel*; 0.13 cc Poivre*

with Dilly Wild Rice and Citrus Salad

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Coated with almonds for a nutty crunch, this fish recipe is one of those much appreciated hands-off dinners that look like you were in a hot kitchen all day! Savoury wild rice, a crisp salad with orange slices and a lemon aioli elevates this plate to guest worthy status!

étiquettes:

Découverte

•Faible en calories

Allergènes:

Bar

•Amandes

•Soya

•Sulfites

•Oeuf

•Moutarde

•Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes

Temps de cuisson5 minutes

DifficultéMoyen

Ingrédients

quantité par portion

280 g

Loup de mer

(Contient: Bar)

28 g

Amandes, tranchées

(Contient: Amandes Peut contenir: Soya, Sulfites, Oeuf, Gluten, Lait, Moutarde, Arachides, Sésame)

1 cs

Purée d’ail

(Peut contenir: Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)

7.5 g

Bouillon de légumes en poudre

(Contient: Soya, Sulfites Peut contenir: Lait, Moutarde, Noix, Arachides, Sésame, Blé)

½ tasse(s)

Mélange de riz sauvage

7 g

Aneth

1 pièce(s)

Orange

56 g

Mélange roquette et épinards

1 pièce(s)

Citron

4 cs

Mayonnaise

(Contient: Oeuf, Moutarde Peut contenir: Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)

1 pièce(s)

Échalote

Pas inclus dans votre livraison

1 cs

Beurre*

(Contient: Lait)

1 cs

Huile*

1 cc

Sucre*

0.13 cc

Sel*

0.13 cc

Poivre*

Informations nutritionnelles

Énergie (kcal)750 kcal

Graisses46 g

dont saturés9 g

Glucides66 g

dont sucres11 g

Fibres7 g

Protéines29 g

Cholestérol80 mg

Sel980 mg

Gras Trans2.5 g

Potassium900 mg

Calcium175 mg

Fer3 mg

Ustensiles

•Casserole moyenne

•Cuillères à mesurer

•Verre doseur

•Grande poêle antiadhésive

•Rouleau à pâtisserie

•Zesteur

•Grand bol

•Plaque de cuisson

Instructions

Using a strainer, rinse rice until water runs clear.
To a medium pot, add wild rice medley, 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and Vegetable Stock Powder. Bring to a boil over high heat.
Once boiling, reduce heat to medium-low. Cover and cook for 18-20 min, until rice is tender and liquid is absorbed.
Remove the pot from heat. Set aside, still covered.
Fluff with fork.

Meanwhile, open one side of the package of almonds. Using a rolling pin or heavy-bottomed pot, crush almonds in their package until broken into small crumbs (or very finely chop if you like).
Heat a large non-stick pan, over medium-high heat. When hot add almonds. Toast, stirring often, until golden-brown, 2-3 min. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.

Zest, then juice half the lemon. Cut remaining lemon into wedges.
Roughly chop dill.
Peel, then finely chop shallot.
To large bowl, add shallots, 1 tbsp (2 tbsp) lemon juice, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil. Whisk to combine, then set aside.
In a small bowl, combine mayo and lemon zest. Reserve half in separate small bowl and stir in garlic puree.

Pat sea bass dry with paper towels. Season with salt and pepper.
Arrange on an unlined baking sheet.
Spread lemon mayo with added garlic over top of fish.
Sprinkle with almonds, pressing gently to adhere.
Roast in the top of the oven until sea bass is cooked through, 8-11 min.**

Meanwhile, cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, cut the peel away from the flesh from top to bottom, turning orange as you go.
When peeled completely, cut orange into 1/4-inch slices.
To bowl with dressing, add arugula and spinach mix and oranges. Season with salt and pepper. Toss to coat.