Sicilian Seabass Pasta

Name: Sicilian Seabass Pasta with Linguine and Capers
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 280 g Sea Bass; 227 g Fresh Linguine; 1 unit(s) Lemon; 30 g Capers; 237 mL Cream; 227 g Broccoli; 4 g Chili Flakes; 2 unit(s) Garlic, cloves; 1 unit(s) Shallot; 113 g Baby Tomatoes; 7 g Parsley; 1 tbsp Oil*; 2 tsp Salt*; 0.13 tsp Pepper*; 2 tbsp Butter*

with Linguine and Capers

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This flaky lemon sea bass is drizzled with a lemon caper sauce, giving it a deliciously creamy flavour. Broccolini, cherry tomatoes and a sprinkle of chilli flakes make this a dinner you'll want to make again.

Tags:

Chef's Choice

•Spicy

Allergens:

Sea bass

•Egg

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

280 g

Sea Bass

(Contains: Sea bass)

227 g

Fresh Linguine

(Contains: Egg, Wheat)

1 unit(s)

Lemon

30 g

Capers

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

237 mL

Cream

(Contains: Milk)

227 g

Broccoli

4 g

Chili Flakes

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

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)

Nutrition Values

Calories1020 kcal

Fat63 g

Saturated Fat33 g

Carbohydrate84 g

Sugar6 g

Dietary Fiber9 g

Protein37 g

Cholesterol240 mg

Sodium2830 mg

Trans Fat3.5 g

Potassium1150 mg

Calcium175 mg

Iron3.5 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.

Utensils

•Zester

•Large Pot

•Measuring Spoons

•Measuring Cups

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Colander

Cooking Steps

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.

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 broccolini is tender-crisp.

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. **

While seabass cooks, heat a small pot over medium-high heat.
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.