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Crispy Sea Bass on Fresh Tagliatelle
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Crispy Sea Bass on Fresh Tagliatelle

Crispy Sea Bass on Fresh Tagliatelle

with Creamy Tomato & Tarragon Sauce and Pea Shoot Salad

This Crispy Sea Bass on Fresh Tagliatelle is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Milk
Celery
Fish
Cereals containing gluten
Egg

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 Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

125

Premium Tomato Mix

1

Lemon

1

Tarragon

150

Creme Fraiche

(Contains Milk)

10

Vegetable Stock Paste

(Contains Celery)

2

Sea Bass Fillets

(Contains Fish)

200

Fresh Tagliatelle

(Contains Cereals containing gluten, Egg May contain Mustard, Soya)

40

Pea Shoots

Not included in your delivery

1

Olive Oil for the Dressing

50

Water for the Sauce

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Nutritional information

Energy (kJ)2676 kJ
Energy (kcal)640 kcal
Fat39.3 g
of which saturates18 g
Carbohydrate45.8 g
of which sugars7.3 g
Protein27.8 g
Salt1.47 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Small Bowl
Medium Saucepan
Pan
Baking Tray
Colander

Instructions

Get Prepped
1

a) Preheat your grill to high. Bring a medium saucepan of water to the boil with 1/2 tsp salt for the pasta.

b) Halve the tomatoes.

c) Zest and halve the lemon. Squeeze the lemon juice into a medium bowl and add the olive oil for the dressing (see ingredients for amount). Season with salt and pepper, mix together, then set aside.

d) Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).

Bring on the Tomatoes
2

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) When hot, add the tomatoes and cook, stirring frequently, until softened, 2-3 mins.

Make your Creamy Sauce
3

a) Once the tomatoes have softened, stir in the creme fraiche, lemon zest, tarragon, vegetable stock paste and water for the sauce (see ingredients for amount).

b) Bring to the boil, then turn the heat down and simmer until thickened, 3-4 mins.

c) Once thickened, remove from the heat.

Grill the Fish
4

a) Meanwhile, pop the sea bass onto a lightly oiled baking tray, skin-side up. Drizzle with oil and season with salt.

b) Grill until the fish is cooked through and the skin is crispy, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Cook the Pasta
5

a) While the fish grills, add the pasta to the pan of boiling water and bring back to the boil. Simmer until tender, 3-4 mins.

b) Once cooked, drain in a colander and pop into the pan with the creamy sauce, then toss to coat.

c) Season to taste with salt and pepper.

Finish and Serve
6

a) When ready, add the pea shoots to the dressing bowl and toss to coat.

b) Add a splash of water to your creamy tomato pasta if it's a little thick, then share between your plates.

c) Top with the sea bass and serve the pea shoot salad alongside.

Enjoy!

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