Breaded Sea Bass and Chips
with Zesty Garlic Mayo and Baby Leaf Salad
- Cereals containing gluten
- Fish
- Egg
- Mustard
This delicious Breaded Sea Bass and Chips has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
450
Potatoes
2
Garlic Clove
1
Flat Leaf Parsley
1
Lemon
25
Panko Breadcrumbs
()
2
Sea Bass Fillets
()
64
Mayonnaise
()
50
Baby Leaf Mix
1
Olive Oil for the Crumb
1
Olive Oil for the Dressing
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.
While the chips cook, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Add the parcel to the chips’ baking tray and roast until soft, 10-12 mins.
Meanwhile, roughly chop the parsley (stalks and all). Zest and halve the lemon.
In a small bowl, combine the breadcrumbs, half the parsley, half the lemon zest and the olive oil for the crumb (see pantry for amount). Season with salt and pepper, then mix well.
Pat the sea bass with kitchen paper to remove any excess moisture.
Lay the fillets, skin-side down, onto a lined baking tray. Spread a third of the mayo over the top of the fish and top with the breadcrumb mixture. Press it down with a spoon.
Bake on the top shelf of your oven until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when it is opaque in the middle.
Once the garlic has roasted and cooled, squeeze it out of the skin and mash with a fork. Pop it into a small bowl.
Mix in the remaining mayo, parsley and lemon zest. Season with salt and pepper, then stir well and set your garlic mayo aside.
Squeeze half the lemon juice into a large bowl with olive oil for the dressing (see pantry for amount).
Season with salt, pepper and a pinch of sugar (if you have any), then mix to combine.
Cut the remaining lemon into wedges.
When everything's ready, add the baby leaves to the dressing and toss to coat.
Plate up the fish with the chips, salad and zesty garlic mayo alongside.
Serve with the lemon wedges for squeezing over.
Enjoy!
- Flavour: The lemon-zested breadcrumb topping and garlic mayo are widely praised for adding bright, fresh flavour to the fish. Some found the overall dish a little bland, while others felt the lemon was too dominant — using slightly less in both the crumb and the salad dressing can help balance things out.
- Ease of prep: Most find this straightforward and quick to pull together, even for first-time fish cooks. A few noted the chips can take longer than stated — nearly double the suggested time in some cases — so keep an eye on them and turn them well.
- Suggestions: If the breadcrumbs turn soggy rather than golden, try a slightly higher shelf or a brief blast under the grill at the end. Some found that using butter instead of mayo to bind the crumb worked just as well, and a few swapped the baby leaf salad for broccoli, peas, or green beans for a warmer, more substantial side.
- Next-day meals: Fish portions are frequently described as small and uneven in size, so pairing the dish with extra chips or added vegetables helps make it more filling.
- Lemon: A number of reviewers suggest using a little less lemon than stated, particularly in the salad dressing, as it can easily overpower the other flavours.
