Crispy Skinned Sea Bass

Name: Crispy Skinned Sea Bass with Salsa Verde, Green Beans and Roast Potatoes
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 450 Potatoes; 1 Garlic Clove**; 30 Olives; 1 Flat Leaf Parsley; ½ Lemon; 150 Green Beans; 2 Sea Bass Fillets; 2 Olive Oil for the Salsa

with Salsa Verde, Green Beans and Roast Potatoes

Get 50% off 1st box + free dessert for life!

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

Tags:

WeightWatchers

Allergens:

Pesce

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.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Garlic Clove**

Olives

Flat Leaf Parsley

Lemon

150

Green Beans

Sea Bass Fillets

(Contains: Pesce)

Not included in your delivery

Olive Oil for the Salsa

Nutritional information

Energy (kcal)458 kcal

Energy (kJ)1916 kJ

Fat21.4 g

of which saturates4.1 g

Carbohydrate45.6 g

of which sugars5.2 g

Protein23.7 g

Salt1.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Aluminum Foil

•Small Bowl

•Pan

•Lid

•Paper Towel

Instructions

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.

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.

In a small bowl, mix the chopped parsley with the chopped olives, half the lemon juice and the olive oil for the salsa (see pantry for amount).

Set your salsa verde aside.

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.

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.