Crispy Sea Bass with Lemon and Garlic Linguini
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Crispy Sea Bass with Lemon and Garlic Linguini
This light pasta dish is all about simplicity and freshness. The creamy yet tangy sauce compliments the sweet, white seabass fillet.
You will need...
Code | Product | Pack Size | To serve 6 |
38005 | Seabass Fillets 110-140gm | x15 | 6 fillets |
14861 | DeCecco Linguini | 500gm | 1 pack |
20090 | Long Life Double Cream (v) | 1ltr | 360ml |
59553 | Real Lemon Juice (v) | 1ltr | 2-3 Tbsp |
14300 | Chopped Purple Garlic (v) | 2kg | 1-2 Tbsp |
33971 | Crayfish Tails in Brine | 1.5kg | 1/2 tub |
2216 | Small Capers (v) | 1.65kg | 2 Tbsp |
To make...
- Heat cream in skillet until just about to boil. Add lemon juice and garlic. It will immediately start to thicken.<.li>
- Turn heat down to low. Add capers and crayfish and season to taste. Stir for 1 minute until crayfish is warmed through.
- Meanwhile pan-fry Seabass fillets in oil and cook pasta according to packet.
- Mix sauce into cooked pasta and serve with a seabass fillet on top.