Cajun Spiced Bass
with Sweet Potato & Cavolo Mash with a Chive Dressing
- Fish
We love good Cajun Spiced Bass and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Ingredients
100
Chopped Cavolo Nero
1
Baking Potato
1
Cajun Spice Mix
1
Chives
2
Sea Bass Fillets
(Contains: Fish)
1
Sweet Potato
1
Garlic Clove
½
Lemon
Not included in your delivery
1
Olive Oil
2
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 200°C. Chop the potato and sweet potato into 2cm chunks (no need to peel). Pop them on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Peel and grate the garlic (or use a garlic press). Zest the lemon and finely chop the chives. Tip: You can snip the chives with scissors if it's easier.
Drizzle the bass with the olive oil for the marinade (see ingredients for amount). Season with salt and half the Cajun spice (don't use all of it!). Rub this onto both sides of the fish. In a small bowl, mix the remaining Cajun spice with half the chives, a pinch of lemon zest, a squeeze of lemon juice and the olive oil for the dressing (see ingredients for amount). Season with salt and keep to one side.
Heat a drizzle of oil in a frying pan on medium heat. Stir-fry the cavolo nero until softened, 4-5 mins. Tip: Add a splash of water and cover with a lid if necessary to help them along. When softened, add the garlic and cook for 1 minute more. Season with salt and pepper to taste. Transfer to a large bowl and cover with foil to keep warm. Wipe the frying pan clean with some kitchen paper, we'll use it to fry the fish.
Heat your (now empty) frying pan on medium-high heat (no oil). Add the sea bass to the pan skin side down and cook until the skin is golden brown, 2-3 mins, then turn over and cook for a further 2 mins. Tip: Don't move the fish while it's cooking skin side down or you won't get a crispy skin! IMPORTANT: The fish is cooked when opaque in the middle.
When the potatoes are cooked, add them to your bowl of greens and mash roughly with a potato masher (or a fork). It won't be smooth but it will be delicious - we call this a 'smash'. Mix in a knob of butter (if you want things extra delicious) and the remaining chives. Season to taste with salt and pepper. Serve your smash on plates topped with the fish and a drizzle of dressing. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Cajun spice, lemon zest, and chive dressing work well together, giving the dish a bright, well-rounded flavour. Some find the spice level bold rather than very hot, while others feel it can overpower the delicate bass.
- Ease of prep: The recipe is straightforward but involves several pans and trays, and some find it takes longer than stated. Timing the fish and potatoes to finish together can be tricky.
- Suggestions: Use only half the Cajun spice mix if you prefer a milder heat that lets the fish flavour come through. Cook the cavolo nero for longer than instructed, and remove the tough stems before cooking for a more tender result. Consider adding a splash of water and covering the pan to help it soften. Some found that serving the potatoes as roasted cubes rather than mashing them worked well; others suggest boiling the potatoes briefly before roasting to ensure they cook through.
- Next-day meals: Leftovers kept overnight were noted to taste even better, as the flavours had more time to develop.
- Portions: The fish portions are frequently described as small, and some added extra fillets or king prawns to make the meal more substantial.
