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Sicilian-Inspired Seabass Pasta

Sicilian-Inspired Seabass Pasta

with linguine and capers
0.0(0)
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Calories
: 
1070 kcal
Protein
: 
46g protein
Difficulty
: 
Medium
Allergens:
  • Sea bass
  • Egg
  • Wheat
  • Milk
  • Milk
  • Sulphites
  • Tree nuts
  • Wheat
  • Egg
  • Fish
  • May contain traces of allergens
  • Mustard
  • Soy
  • Sesame
  • Triticale
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

280 g

Sea Bass

(Contains: Sea bass)

227 g

Fresh Linguine

(Contains: Egg, Wheat)

1 unit(s)

Lemon

30 g

Capers

(Contains: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish, May contain traces of allergens)

237 mL

Cream

(Contains: Milk)

227 g

Broccoli

4 g

Chili Flakes

(Contains: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts, May contain traces of allergens)

2 unit(s)

Garlic, cloves

1 unit(s)

Shallot

113 g

Baby Tomatoes

7 g

Parsley

Not included in your delivery

1 tbsp

Oil*

2 tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Butter*

(Contains: Milk)

Calories1070 kcal
Fat64 g
Saturated Fat33 g
Carbohydrate90 g
Sugar7 g
Dietary Fiber10 g
Protein46 g
Cholesterol255 mg
Sodium2860 mg
Trans Fat1 g
Potassium1350 mg
Calcium200 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prep Ingredients
1
  • Before starting, preheat the oven to 425°F.
  • Wash and dry all produce.
  • In a large pot, add 10 cups water and 2 tsp salt. (NOTE: Use same for 4 servings.) Cover and bring to a boil over high.
  • Cut broccoli into bite-size pieces. 
  • Rinse capers, then pat dry with paper towels.
  • Zest, then juice half the lemon. Cut any remaining lemon into wedges.
  • Peel, then mince shallot.
  • Peel, then mince or grate garlic.
  • Roughly chop parsley.
Roast Veggies
2
  • On a parchment-lined baking sheet, toss the broccoli and tomatoes with 1 tbsp (2 tbsp) oil.
  • Season with salt and pepper.
  • Roast in the middle of the oven for 8-10 min, until broccoli is tender-crisp. 
Fry Seabass
3
  • Pat fish dry with paper towels.
  • Season flesh side with lemon zest, salt and pepper.
  • Heat a large non-stick pan with 1 tbsp (2 tbsp) butter over medium-high.
  • When hot, add fish to the pan, skin side down. Cook for 4-5 min, until skin is crispy.
  • Flip and cook for 2-3 min, until fish is opaque and cooked through.**
Make Sauce
4
  • While seabass cooks, heat a small pot over medium-high. 
  • When hot, add 1 tbsp (2 tbsp) butter, then shallots, garlic and capers.
  • Cook for 1-2 min, stirring occasionally, until fragrant. Add cream, half the parsley and 1/2 tbsp (1 tbsp) lemon juice. Cook for 3-4 min, stirring occasionally, until cream has thickened slightly. Season with salt and pepper.
Cook Linguine
5
  • Meanwhile, to the pot of boiling water, add linguine.
  • Cook for 2- 4 min, stirring occasionally, until tender.
  • Drain, then return pasta to the same pot. 
Finish and Serve
6
  • Add lemon caper sauce to drained linguine and toss to coat.
  • Divide linguine between plates.
  • Top with roasted veggies and seabass.
  • Sprinkle remaining parsley and chili flakes over top.
  • Squeeze a lemon wedge over top. 
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