Creamy Dill-Caper Sea Bass
with Veggie Pesto Rice
Flavourful pesto rice dotted with spinach and tomatoes is the perfect bed for broiled fish flavoured with dill-garlic. A drizzle of creamy lemon caper sauce, gives this dinner a satisfying zip!
Produit dans un établissement 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.
Ingrédients
280 g
Loup de mer
(Contient: Bar)
¾ tasse(s)
Riz étuvé
¼ tasse(s)
Pesto au basilic
(Contient: Lait Peut contenir : Soya, Sulfites)
30 g
Câpres
(Peut contenir : Sulfites, Lait, Noix, Blé, Oeuf, Poisson)
4 g
Mélange d'épices à l'ail et à l'aneth
(Contient: Sulfites Peut contenir : Soya, Lait, Noix, Blé, Moutarde, Arachides, Sésame)
1 pièce(s)
Citron
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Soya, Sulfites, Lait, Noix, Blé, Poisson, Moutarde, Sésame, Crustacés, Gluten)
113 g
Petites tomates
113 g
Maïs en grains
1 cs
Purée d’ail
(Peut contenir : Soya, Sulfites, Lait, Noix, Blé, Oeuf, Poisson, Moutarde, Sésame, Crustacés, Gluten)
28 g
Jeunes épinards
Pas inclus dans votre livraison
½ cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Before starting, preheat the broiler to high.
Wash and dry all produce. - To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 17 - 18 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, halve the tomatoes.
- Roughly chop spinach.
- Drain and rince capers, then finely chop.
- Zest, then juice lemon.
- Pat fish dry with paper towels. Season with Dill-Garlic Spice Blend, salt and pepper.
- Add sea bass to an unlined baking sheet. Broil in the middle of the oven for 6-8 min, until cooked through.**
- Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then tomatoes. Cook 3-4 min, stirring occasionally, until burst. Season with salt and pepper. - Add spinach, pesto and garlic puree. Cook for 1-2 min, stirring often, until wilted. Remove the pan from heat.
- To a small bowl, add 1/2 tbsp (1 tbsp) lemon juice, capers and mayo. Stir to combine.
- Add veggie-pesto mixture and lemon zest to the pot with rice. Stir to combine.
- Divide rice between plates.
- Top with fish.
- Drizzle over lemon-mayo.
