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

Cajun Crumbed Sea Bass and Paprika Potatoes

with Smoky Mayo, Broccoli and Peas

Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme. A delicate white fish, sea bass is perfect for carrying the flavour and makes a dish that's sure to hit the spot.

Tags:
High Protein
Spicy
Calorie Smart
Pescatarian
Allergens:
Cereals containing gluten
Milk
Egg
Fish
Mustard

The quantities provided above are averages only.

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.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Smoked Paprika

25 grams

Breadcrumbs

(Contains: Cereals containing gluten)

1 sachet(s)

Cajun Spice Mix

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

2 unit(s)

Sea Bass Fillets

(Contains: Fish)

48 grams

Mayonnaise

(Contains: Egg, Mustard)

1 unit(s)

Broccoli

120 grams

Peas

Not included in your delivery

¾ tbsp

Olive Oil for the Crumb

1 tbsp

Water for the Mayo

Nutritional information

Energy (kJ)2653 kJ
Energy (kcal)634 kcal
Fat22.7 g
of which saturates5.2 g
Carbohydrate70.1 g
of which sugars9.8 g
Dietary Fibre16.2 g
Protein36.3 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Baking Paper
Small Bowl
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. Pat dry with kitchen paper. 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 Smoky 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 smoky mayo aside.

Time for the Broccoli and Peas
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.

Add the peas to the broccoli for the last 2-3 mins of cooking time.

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, broccoli and peas alongside. 

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

Enjoy!

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