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.
125 grams
Baby Plum Tomatoes
1 unit(s)
Lemon
1 bunch(es)
Tarragon
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
2 unit(s)
Sea Bass Fillets
(Contains Fish)
200 grams
Fresh Tagliatelle
(Contains Cereals containing gluten, Egg May contain Mustard, Soya)
20 grams
Wild Rocket
1 tbsp
Olive Oil for the Dressing
50 milliliter(s)
Water for the Sauce
a) Preheat your grill to high. Bring a medium saucepan of water to the boil with 0.5 tsp salt for the pasta.
b) Halve the baby plum 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).
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.
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.
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.
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.
a) When ready, add the rocket 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 rocket salad alongside.
Enjoy!