Cajun Spiced Bass and Chive Dressing
with Mixed Potatoes and Tenderstem® Broccoli
- Fish
Due to quality issues with cavolo nero, you'll instead receive Tenderstem® broccoli. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious! This delicious Cajun Spiced Bass and Chive Dressing has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
1
Baking Potato
1
Sweet Potato
1
Garlic Clove
½
Lemon
1
Chives
150
Tenderstem® Broccoli
2
Sea Bass Fillets
(Contains: Fish)
1
Cajun Spice Mix
Not included in your delivery
1
Olive Oil for the Marinade
2
Olive Oil for the Dressing
Utensils
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).
Halve any thick broccoli stems lengthways.
Drizzle the sea bass with the olive oil for the marinade (see pantry for amount).
Season with salt and half the Cajun 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 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 your chive dressing to one side.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more.
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 broccoli. Stir in a knob of butter (if you have any) and the remaining chives. Season to taste with salt and pepper.
Serve your veg topped with the spiced sea bass and a drizzle of chive dressing.
Chop any remaining lemon into wedges and serve alongside for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the Cajun spice and chive dressing, though some found the spice overpowering for delicate sea bass.
- Ease of prep: Simple to cook and easy to follow, with some noting it took longer than expected, especially for the potatoes.
- Suggestions: Consider reducing Cajun spice to taste the fish; ensure potatoes are cut small enough to cook through in time.
- Portions: Several mentioned the sea bass portions were too small, suggesting doubling up for a more satisfying meal.
- Vegetables: Some preferred the original cavolo nero to broccoli; others suggested adding more varied vegetables like aubergine or courgette.
