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Crispy Skinned Sea Bass

Crispy Skinned Sea Bass

with Salsa Verde, Green Beans and Roast Potatoes

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

Tags:WW ApprovedUnder 650 calories
Allergens: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 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 Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 unit(s)

Garlic Clove

30 grams

Black Olives

1 bunch(es)

Flat Leaf Parsley

½ unit(s)

Lemon

150 grams

Green Beans

2 unit(s)

Sea Bass Fillets

(ContainsFish)

Not included in your delivery

2 tbsp

Olive Oil for the Salsa

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1906 kJ
Energy (kcal)456 kcal
Fat21.1 g
of which saturates4.0 g
Carbohydrate43.1 g
of which sugars4.5 g
Protein23.1 g
Salt0.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Aluminum Foil
Bowl
Frying Pan
Lid
Kitchen Paper
Kitchen Shears
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

2

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add it to your potato baking tray and roast until soft, 10-12 mins, then carefully remove.
Chop the olives into the smallest pieces as you can. Chop the parsley (stalks and all) as finely as you can.
Halve the lemon.

3

Mix the chopped parsley with the chopped olives, half the lemon juice and the olive oil for the salsa (see ingredients for both amounts) in a small bowl. Set your salsa verde aside.

4

Trim the green beans. Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 3-4 mins. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil.
Allow to cook until the beans are tender, 4-5 mins. Transfer to a plate and cover with foil to keep warm.

5

About 6 mins before the potatoes are cooked, wipe out your (now empty) frying pan and pop on medium-high heat with a drizzle of oil. Pat the sea bass dry with kitchen paper, then season with salt and pepper.
Once hot, carefully place your fish into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

6

Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Mix it into the salsa verde.
Plate up your sea bass with the beans and roast potatoes alongside. Drizzle the salsa verde over the top.
Serve with any remaining lemon cut into wedges for squeezing over. Enjoy!