HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCajun Spiced Bass
Cajun Spiced Bass

Cajun Spiced Bass

with Sweet Potato and Cavolo Nero Mash and a Chive Dressing

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Tags:Under 600 caloriesExtra spicy

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 conflict 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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Baking Potato

1 unit(s)

Sweet Potato

1 unit(s)

Garlic Clove

½ unit(s)


1 bunch(es)


2 unit(s)

Sea Bass Fillets


1 sachet

Cajun Style Spice Mix

100 grams

Cavolo Nero

Not included in your delivery

1 tbsp

Olive Oil for the Marinade

2 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2258 kJ
Energy (kcal)540 kcal
Fat22.0 g
of which saturates4.0 g
Carbohydrate64 g
of which sugars11.0 g
Protein24 g
Salt0.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Kitchen Shears
Small Bowl
Frying Pan
Large Bowl
Potato Masher
Instructionsarrow up iconarrow up icon
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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. IMPORTANT: Wash your hands and equipment after handling raw 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 it 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!