Seabass with Shrimp

Method

Set the oven to 200 °C.
Cut the seabass into serving-sized pieces and clean the shrimp. Reserve the shrimp shells.
Place the seabass pieces in a greased ovenproof dish.
Dice the carrots and shallots into small cubes, and sauté them in butter until the onion is translucent.
Stir in the shrimp shells and tomato paste, and sauté for a couple of minutes.
Pour in water and lemon juice, and let it simmer until the liquid is reduced by half.
Add the heavy cream and sprigs of thyme, and let the sauce simmer gently under a lid for 15-20 minutes.
Strain the sauce and press out as much liquid as possible from the shrimp shells.
Season with salt and pepper to taste.
Pour the sauce over the seabass, cover with aluminum foil, and bake in the oven for about 15 minutes.
Remove from the oven and add the shrimp during the last minute of baking.
Serve with a green salad and flatbread. Feel free to sprinkle some dill on top if you have it.

Tip:You can vary the side dishes endlessly. How about whole grain rice or barley rice as a healthy and tasty alternative?