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Cheesy Crusted Sea Bass
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Cheesy Crusted Sea Bass

Cheesy Crusted Sea Bass

with Roasted Potatoes and Honey Mustard Carrots

This Cheesy Crusted Sea Bass is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Under 600 calories
Allergens:
Mustard
Cereals containing gluten
Milk
Egg
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
DifficultyMedium

Ingredients

serving amount

450

Potatoes

2

Carrot

17

Wholegrain Mustard

(Contains Mustard)

½

Lemon

1

Garlic Clove

20

Panko Breadcrumbs

(Contains Cereals containing gluten)

1

Dried Oregano

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

2

Mayonnaise

(Contains Egg, Mustard)

2

Sea Bass Fillets

(Contains Fish)

Not included in your delivery

½

Oil for the Breadcrumbs

1

Honey

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Nutritional information

Energy (kJ)2501 kJ
Energy (kcal)598 kcal
Fat26 g
of which saturates7 g
Carbohydrate63 g
of which sugars16 g
Protein30 g
Salt1.56 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Baking Tray
Zester
Bowl
Baking Paper
Small Bowl
Plate

Instructions

Prep the Potatoes
1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Trim the carrot, then quarter lengthways (no need to peel). Chop into 5cm long batons. Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer on one half of your baking tray.

Add the Carrots
2

Put the carrots on the other side of the baking tray. TIP: Use two baking trays if necessary. Drizzle the carrots with oil, honey (see ingredients for amount) and wholegrain mustard. Season, then toss to coat and spread out. Once your oven is hot, roast the potatoes and carrots on the top shelf until golden, 25-35 mins. Turn halfway through.

Finish the Prep
3

Meanwhile, zest and cut the lemon into wedges. Peel the garlic cloves, pop into a small piece of foil with a drizzle of oil and scrunch to enclose it. Pop the garlic parcel onto the baking tray with the veg to roast until soft, 10-12 mins. Put the panko breadcrumbs, dried oregano, lemon zest, grated hard Italian style cheese and oil for the breadcrumbs (see ingredients for amount) into a bowl. Mix to combine.

Prep the Fish
4

Lay the sea bass skin-side down onto a baking tray lined with baking paper. Add half the mayonnaise to a small bowl and set aside. Spread the remaining mayo over the fish and spoon the breadcrumb mixture on top. Press it down with a spoon. When the veg are halfway through cooking, drizzle the fish with oil and bake on the middle shelf of the oven until the crumbs are golden and the fish is cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Make the Garlic Mayo
5

Whilst the fish cooks, remove the roasted garlic from the oven after 10-12 mins. Remove from the foil and mash with a fork. Add to the bowl with the mayonnaise and season with salt and pepper. Mix well.

Serve
6

When everything is ready, serve the sea bass on your plates with the roasted potatoes and honey mustard carrots alongside. Serve with the lemon wedges for squeezing over and the garlic mayo for dipping. Enjoy!