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Cajun Spiced Bass and Chive Dressing
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Cajun Spiced Bass and Chive Dressing

Cajun Spiced Bass and Chive Dressing

with Mixed Potato and Cavolo Nero Mash

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. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass

Tags:
Under 650 calories
Extra spicy
WeightWatchers
Allergens:
Fish

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.

Preparation Time40 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Baking Potato

1 unit(s)

Sweet Potato

1 unit(s)

Garlic Clove

½ unit(s)

Lemon

1 bunch(es)

Chives

100 grams

Chopped Cavolo Nero

2 unit(s)

Sea Bass Fillets

(Contains Fish)

1 sachet(s)

Cajun Spice Mix

Not included in your delivery

1 tbsp

Olive Oil for the Marinade

2 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kcal)534 kcal
Energy (kJ)2234 kJ
Fat22.3 g
of which saturates4.1 g
Carbohydrate60.9 g
of which sugars11.3 g
Protein24.5 g
Salt0.67 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Zester
Garlic Press
Kitchen Shears
Bowl
Lid
Large Frying Pan
Pan
Potato Masher

Instructions

Roast the Potatoes
1

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.

Get Prepped
2

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.

Marinate the Sea Bass
3

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.

Cook the Cavolo Nero
4

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.

Fish to Fry
5

When the potatoes have 10 mins left, 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.

Finish and Serve
6

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 cavolo nero mash 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!