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Cheesy Crusted Sea Bass
Cheesy Crusted Sea Bass

Cheesy Crusted Sea Bass

with Roasted Potatoes and Honey Mustard Carrots

This delicious Cheesy Crusted Sea Bass has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
Allergens:
Mustard
Cereals containing gluten
Milk
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.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

2

Carrot

15

Honey

17

Wholegrain Mustard

(Contains: Mustard)

1

Garlic Clove**

20

Panko Breadcrumbs

(Contains: Cereals containing gluten)

1

Mixed Herbs

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

2

Sea Bass Fillets

(Contains: Fish)

64

Mayonnaise

(Contains: Mustard, Egg)

Not included in your delivery

½

Olive Oil for the Crumb

Nutritional information

Energy (kcal)596 kcal
Energy (kJ)2492 kJ
Fat26.5 g
of which saturates6.8 g
Carbohydrate62.4 g
of which sugars15.3 g
Protein30.9 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Aluminum Foil
Bowl
Paper Towel
Baking Paper

Instructions

Prep the Potatoes
1

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

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. 

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 and wholegrain mustard. Season, then toss to coat and spread out. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. 

When your oven is hot, roast the potatoes and carrots on the top shelf until golden, 25-35 mins. Turn halfway through.

Mix the Cheesy Crumb
3

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. 

In a small bowl, combine the breadcrumbs, mixed herbs, hard Italian style cheese and olive oil for the crumb (see pantry for amount).

Pop the garlic parcel onto the baking tray with the veg to roast until soft, 10-12 mins.

Bake your Fish
4

Pat the sea bass with kitchen paper to remove any excess moisture, then lay, skin-side down, onto a lined baking tray.

Spread half the mayonnaise over the top of the fish and top with the cheesy crumb. Press it down with a spoon.

When the veg are halfway through cooking, bake the fish on the middle shelf of your oven until the crumbs are golden and the fish is cooked through, 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

Once the garlic has roasted and 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.

Serve
6

When everything's ready, serve the sea bass on your plates with the roasted potatoes and honey mustard carrots alongside.

Serve with the garlic mayo on the side for dipping.

Enjoy!

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