Nutritional Chart
Calories: 338 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 29 g
- 19 g
- 14 g
Ingredients Needed for Almond-Crusted Sea Bass With Celery Remoulade and Carrots
For the remoulade:
2 celery sticks, shredded
1 teaspoon lemon zest
2 teaspoons of lemon juice
1 tablespoon dijon mustard
2 teaspoons of poppy seeds
2 teaspoons of fresh parsley, chopped
For the carrots:
3 medium carrots, halved
1 tablespoon vegetable oil
pink himalayan salt
pepper
For the fish:
1 teaspoon vegetable oil
14 ounces of sea bass fillet
salt
pepper
1 teaspoon olive oil
1 teaspoon poppy seeds
1 tablespoon seed mix
1 tablespoon almonds, crushed
How to Make Almond-Crusted Sea Bass With Celery Remoulade and Carrots
- For the remoulade:
Add the celery, lemon zest, lemon juice, Dijon mustard, poppy seeds, and parsley to a smaller bowl. Mix them and set aside.
- For the carrots:
Quarter the carrot halves lengthwise. Heat the vegetable oil in a skillet over low-medium heat.
- Add the carrots and season with Himalayan salt and pepper. Cook and stir until tender.
- For the fish:
Place the fillet on the work surface and season it with salt and pepper. Heat the vegetable oil in a skillet with a heat-proof handle over medium heat.
- Add the fillet and start cooking it. Add the olive oil on it and coat using a brush. Season with poppy seeds, seed mix, and crushed almonds.
- Cook for 2-3 minutes, then transfer to the oven and bake for 15 minutes at 400⁰F/200⁰C.