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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 Smoky Mayo and Broccoli

This Cajun Crumbed Sea Bass and Paprika Potatoes is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Under 650 calories
Spicy
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

20

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

2

Sea Bass Fillets

(Contains Fish)

64

Mayonnaise

(Contains Egg, Mustard)

1

Broccoli

Not included in your delivery

1

Olive Oil for the Crumb

1

Water for the Mayo

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Nutritional information

Energy (kcal)581 kcal
Energy (kJ)2432 kJ
Fat25.5 g
of which saturates5.4 g
Carbohydrate57.4 g
of which sugars5.6 g
Protein32.1 g
Salt1.48 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Baking Paper
Colander
Large Saucepan

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 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. It's cooked when opaque in the middle.

Mix the Paprika Mayo
4

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

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

Broccoli Time
5

Bring a large saucepan of water with 1/2 tsp salt to the boil. Cut the broccoli into florets (like small trees), halving any large ones.

When the water is boiling, add the broccoli and cook until just tender, 3-5 mins.

Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.

Serve
6

When everything's ready, serve the sea bass with the paprika potatoes and broccoli alongside. 

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

Enjoy!

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