Caribbean Style Jerk Crusted Sea Bass

Name: Caribbean Style Jerk Crusted Sea Bass with Mango Slaw and Black Sesame Wedges
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: 450 grams Potatoes; 5 grams Black Sesame Seeds; 1 unit(s) Lime; 25 grams Breadcrumbs; 1 sachet(s) Caribbean Style Jerk; 120 grams Coleslaw Mix; 64 grams Mayonnaise; 40 grams Mango Chutney; 2 unit(s) Sea Bass Fillets; 1 tbsp Olive Oil for the Crumb

with Mango Slaw and Black Sesame Wedges

Recipe Development TeamPublished on August 15, 2024

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Our Caribbean Style Jerk Crusted Sea Bass captures the vibrant flavours of the Caribbean. Flavoured with jerk seasoning that contains paprika, cayenne, pimento and thyme, sweetness, spice and heat deliciously collide together.

Tags:

Pescatarian

Allergens:

Sesame

•Cereals containing gluten

•Mustard

•Egg

•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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

5 grams

Black Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

1 unit(s)

Lime

25 grams

Breadcrumbs

(Contains: Cereals containing gluten)

1 sachet(s)

Caribbean Style Jerk

(Contains: Mustard)

120 grams

Coleslaw Mix

64 grams

Mayonnaise

(Contains: Mustard, Egg)

40 grams

Mango Chutney

2 unit(s)

Sea Bass Fillets

(Contains: Fish)

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

Nutritional information

Energy (kJ)2442 kJ

Energy (kcal)584 kcal

Fat23.1 g

of which saturates3.6 g

Carbohydrate72.6 g

of which sugars16.8 g

Dietary Fibre8.4 g

Protein23.8 g

Salt1.7 g

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

Utensils

•Baking Tray

•Zester

•Small Bowl

•Medium Bowl

•Baking Paper

Cooking Instructions and Tips

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

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, 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 the wedges on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, zest and quarter the lime into wedges.

In a small bowl, combine the breadcrumbs, lime zest, olive oil for the crumb (see pantry for amount) and a pinch of salt and pepper. Set aside.

In a medium bowl, combine the coleslaw, half the mango chutney, half the mayonnaise and a good squeeze of lime juice. Season with salt and pepper, mix well then set aside.

Pat the sea bass dry with kitchen paper, then lay onto a lined baking tray. Sprinkle over the Caribbean style jerk, drizzle with oil, season with salt and pepper, then rub to coat.

Spread the remaining mayonnaise over the top of the fish and top with the zesty breadcrumbs. Gently press down with a spoon to secure.

Bake on the middle shelf of your oven until golden and cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.