Seabass in greens

Seabass with leek and basil cream

4 portions


250 ml Alpro Soya Single alternative to cream

2 bunches of basil

grated zest of 1/2 lemon

½ tsp Tabasco

3 tbsp olive oil

freshly ground pepper and salt

3 leeks

pinch of nutmeg

4 sea bass fillets (120gr each)

400 g potatoes

2 egg whites

30 g flour

40 g bread crumbs

65 g of almond flakes

Made with


1. Preheat the oven to 180 ° C. Peel and boil the potatoes. Bring the Alpro plant-based alternative to cream to the boil and let it reduce by a third. Remove from the heat and add the basil, lemon zest, Tabasco and olive oil. Mix until smooth. Season with salt and pepper.

2. Mash the potatoes into a soft puree. Season with salt, pepper nutmeg, and add a drizzle of olive oil to the mixture. Make small croquettes, roll them into the flour, the egg whites and a mixture of breadcrumbs with almond flakes. Put in a preheated over (180° for 20 minutes).

3. Cut the sea bass in equal parts. Place on a baking tray, season with freshly ground pepper, a little bit salt and drizzle with olive oil. Bake the sea bass fillets, in 10 to 15 minutes in the oven (with the croquettes) depending on the thickness, just tender.

4. Cut the leeks into pieces and stew it in a pan with a drizzle of olive oil. Season with salt, pepper and nutmeg. Keep warm until use.
Warm the basil sauce. Serve the braised leeks, sea bass and almond croquettes with basil sauce and finish with a green leaf.

  • Lactose free


Use gluten free bread crumbs to make the recipe gluten free