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Cheesy Crusted Sea Bass

Cheesy Crusted Sea Bass

with Roasted Potatoes and Honey Mustard Carrots

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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 650 calories
Allergens:MustardCereals containing glutenMilkEggFish

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

2 unit(s)

Carrot

1 sachet(s)

Honey

17 grams

Wholegrain Mustard

(ContainsMustard)

½ unit(s)

Lemon

1 unit(s)

Garlic Clove

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

2 sachet(s)

Mayonnaise

(ContainsMustard, Egg)

2 unit(s)

Sea Bass Fillets

(ContainsFish)

Not included in your delivery

½ tbsp

Oil for the Breadcrumbs

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2396 kJ
Energy (kcal)573 kcal
Fat25.0 g
of which saturates7.0 g
Carbohydrate59 g
of which sugars16.0 g
Protein30 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Zester
Aluminum Foil
Bowl
Parchment Paper
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Trim the carrot then halve lengthways (no need to peel). Chop into roughly 1cm wide, 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.

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 and wholegrain mustard. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. 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.

3

Meanwhile, zest and cut the lemon into wedges. Pop the garlic (unpeeled) 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, lemon zest, grated hard Italian cheese and oil for the breadcrumbs (see ingredients for amount) into a bowl. Mix to combine.

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.

5

Meanwhile, once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add to a bowl with the remaining mayonnaise and season with salt and pepper. Mix well.

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!