2 Sea bass fillets (approx. 220 g each or other fish fillet)
2 tbsp lemon juice
400 g carrots
0.5 bunch basil
100 g whipping cream
salt
pepper (from the mill)
2 tbsp olive oil
Instructions
1. Rinse the fish fillets under cold water and pat them thoroughly dry with a kitchen towel. Drizzle with some lemon juice and season generously with salt and pepper.
2. Peel the carrots thinly, but leave some of the green skin on. Boil them in salted water for about 8 minutes until they are still firm to the bite. Then drain the water.
3. Chop the basilica roughly and puree it together with the cream to make a fine sauce. Taste the sauce at the end again with salt and pepper.
4. Heat the olive oil in a coated pan and fry the fish in it on each side for about 2 to 3 minutes until golden brown. Remove the fish from the pan and keep it warm.
5. Warm the basil cream in the pan briefly. Arrange the sea bass and carrots on pre-warmed plates and pour the basil cream over everything.
Nutrition per serving
kcal: 453
Protein: 29 g · Fett/Fat: 30 g · Carbs: 16 g
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