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Breaded Sea Bass and Chips
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Breaded Sea Bass and Chips

Breaded Sea Bass and Chips

with Zesty Garlic Mayo and Baby Leaf Salad

This delicious Breaded Sea Bass and Chips has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Under 650 calories
WeightWatchers
Allergens:
Cereals containing gluten
Fish
Egg
Mustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

2

Garlic Clove

1

Flat Leaf Parsley

1

Lemon

25

Panko Breadcrumbs

(Contains Cereals containing gluten)

2

Sea Bass Fillets

(Contains Fish)

64

Mayonnaise

(Contains Egg, Mustard)

50

Baby Leaf Mix

Not included in your delivery

1

Olive Oil for the Crumb

1

Olive Oil for the Dressing

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Nutritional information

Energy (kcal)541 kcal
Energy (kJ)2265 kJ
Fat26.1 g
of which saturates4 g
Carbohydrate57.6 g
of which sugars4.8 g
Protein25.2 g
Salt1.28 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Zester
Aluminum Foil
Small Bowl
Baking Paper
Paper Towel
Large Bowl

Instructions

Cook the Chips
1

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. 

Get Prepping
2

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 chip 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.

Bake your Fish
3

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. It's cooked when opaque in the middle.

Garlic Mayo Time
4

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.

Mix the Dressing
5

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.

Finish and Serve
6

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!

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