avec linguines et câpres
Ingrédients : Filets de loup de mer • Brocoli • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Linguines (œuf, blé) (semoule de blé dur, eau, jaune d'œuf liquide, œufs entiers liquides) • Petites tomates • Citron • Échalote • Câpres (câpres, eau, sel, vinaigre, chlorure de calcium, sorbate de potassium) • Persil • Ail • Flocons de piment.
Allergens
Tags
Bar
280 g
Linguine frais
227 g
Citron
1 unit(s)
Câpres
30 g
Crème
237 mL
Brocoli
227 g
Flocons de piment
4 g
Gousses d'ail
2 unit(s)
Échalote
1 unit(s)
Petites tomates
113 g
Persil
7 g
Huile
1 tbsp
Sel
2 tsp
Poivre
0.125 tsp
Beurre
2 tbsp
- 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 broccoli 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.
- 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.
- 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.
- 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.
1070
kcal
Calories
64
g
Fat
33
g
Saturated Fat
90
g
Carbohydrate
7
g
Sugar
10
g
Dietary Fiber
46
g
Protein
255
mg
Cholesterol
2860
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
200
mg
Calcium
4
mg
Iron
avec vin blanc, poireaux et bacon
avec feuilles de sauge frites
avec sel de truffes et gremolata au citron et aux pignons
