Cajun Spiced Bass and Chive Dressing

Name: Cajun Spiced Bass and Chive Dressing with Mixed Potato and Cavolo Nero Mash
Total time: 40 min
Yield: 2
Cuisine: Cajunsk
Ingredients: 1 Baking Potato; 1 Sweet Potato; 1 Garlic Clove**; ½ Lemon; 1 Chives; 100 Chopped Cavolo Nero; 2 Sea Bass Fillets; 1 Cajun Spice Mix; 1 Olive Oil for the Marinade; 2 Olive Oil for the Dressing

with Mixed Potato and Cavolo Nero Mash

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This Cajun Spiced Bass and Chive Dressing is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Extra spicy

Allergens:

Fish

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 15 minutes

DifficultyMedium

Ingredients

serving amount

Baking Potato

Sweet Potato

Garlic Clove**

Lemon

Chives

100

Chopped Cavolo Nero

Sea Bass Fillets

(Contains: Fish)

Cajun Spice Mix

Not included in your delivery

Olive Oil for the Marinade

Olive Oil for the Dressing

Nutritional information

Energy (kcal)519 kcal

Energy (kJ)2173 kJ

Fat22.4 g

of which saturates4.2 g

Carbohydrate57.3 g

of which sugars11.1 g

Protein24.4 g

Salt1.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Zester

•Garlic Press

•Kitchen Shears

•Small Bowl

•Bowl

•Pan

•Lid

•Potato Masher

Instructions

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

Chop the potato and sweet potato into 2cm chunks (no need to peel). Pop them both onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Peel and grate the garlic (or use a garlic press).

Zest and halve the lemon. Finely chop the chives (use scissors if easier). TIP: Discard any tough stalks from the cavolo nero at this stage.

Drizzle the sea bass with the olive oil for the marinade (see pantry for amount).

Season with salt and half the Cajun style spice mix. Rub onto both sides of the fish. IMPORTANT: Wash your hands and equipment after handling raw fish.

In a small bowl, mix the remaining Cajun style spice mix with half the chives, a pinch of lemon zest, a squeeze of lemon juice and the olive oil for the dressing (see pantry for amount). Season with salt and set the chive dressing to one side.

Heat a drizzle of oil in a large frying pan on high heat. Add the cavolo nero and a splash of water and cover until wilted, 3-4 mins.

Remove the lid, add the garlic and stir-fry for 1 min more.

Season to taste with salt and pepper. Transfer to a large bowl and cover to keep warm.

Wipe out your (now empty) frying pan and pop on medium-high heat (no oil).

Once hot, carefully place your sea bass into the pan, skin-side down.

Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: The fish is cooked when opaque in the middle.

When the potatoes are cooked, add them to your bowl of cavolo nero and roughly mash. Mix in a knob of butter (if you have any) and the remaining chives. Season to taste with salt and pepper.

Serve your mash topped with the spiced sea bass and a drizzle of chive dressing.

Cut any remaining lemon into wedges and serve alongside for squeezing over.

Enjoy!