Cajun Crumbed Sea Bass and Paprika Potatoes
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Cajun Crumbed Sea Bass and Paprika Potatoes

Cajun Crumbed Sea Bass and Paprika Potatoes

with Paprika Mayo and Garlic Broccoli

This delicious Cajun Crumbed Sea Bass and Paprika Potatoes has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Calorie Smart
•WeightWatchers
Allergens:
Cereals containing gluten
•Milk
•Egg
•Fish
•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 time25 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Smoked Paprika

25

Panko Breadcrumbs

(Contains Cereals containing gluten)

1

Cajun Spice Mix

25

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

2

Sea Bass Fillets

(Contains Fish)

64

Mayonnaise

(Contains Egg, Mustard)

1

Broccoli

2

Garlic Clove

Not included in your delivery

1

Olive Oil for the Crumb

1

Water for the Mayo

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Nutritional information

Energy (kcal)590 kcal
Energy (kJ)2467 kJ
Fat26.2 g
of which saturates5.8 g
Carbohydrate57.4 g
of which sugars5.6 g
Protein32.8 g
Salt1.47 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Baking Paper
•Pan
•Garlic Press
•Lid

Instructions

Roast the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle on half the smoked paprika.

Toss to coat, then 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, 25-35 mins. Turn halfway through.

Make the Cajun Crumb
2

In a small bowl, mix together the panko breadcrumbs, Cajun style spice mix (add less if you'd prefer things milder), grated hard Italian style cheese and olive oil for the crumb (see pantry for amount).

Season with salt and pepper, then set aside.

Bake your Sea Bass
3

Lay the sea bass fillets, skin-side down, onto a lined baking tray. Drizzle with oil and season with salt and pepper. 

Divide the Cajun crumb mix between your fillets and press down firmly.

Bake on the top shelf of the 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 opaque in the middle.

Mix the Paprika Mayo
4

While everything bakes, mix the mayonnaise, remaining smoked paprika and water for the mayo (see pantry for amount) in another small bowl.

Season with salt and pepper, then set your paprika mayo aside.

Garlic Broccoli Time
5

Cut the broccoli into florets (like small trees). Halve any large florets. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the broccoli and stir-fry for 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the broccoli is tender, 4-5 mins.

Serve
6

When everything is ready, serve the sea bass with the paprika potatoes and garlic broccoli alongside.

Drizzle over some paprika mayo and serve the rest alongside for dipping.

Enjoy!