HelloFresh
topBanner
Crispy Skinned Sea Bass with Salsa Verde

Crispy Skinned Sea Bass with Salsa Verde

with Green Beans and Potatoes

Read more

Oh salsa verde, you cheeky little green sauce that makes eyes widen with joy, jaws drop with disbelief and forks fall to the floor (in slow motion). You may be green and mistaken for a pesto of kinds, but a pesto you are not! You’re your own sauce through and through. Stay who you are salsa verde, HelloFresh loves you.

Allergens:Fish

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

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potato

1 clove

Garlic Clove

1 sachet

Black Olives

1 bunch(es)

Flat Leaf Parsley

½ unit(s)

Lemon

1 pack(s)

Green Beans

2 fillet

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)1895 kJ
Energy (kcal)453 kcal
Fat21.0 g
of which saturates4.0 g
Carbohydrate42 g
of which sugars3.0 g
Dietary Fiber5 g
Protein23 g
Cholesterol0 mg
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Bowl
Fork
Frying Pan
Plate
Spoon
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks. Pop them on a baking tray and drizzle with oil, season with salt and pepper and toss to coat then spread them into a single layer well spaced apart. Put them on the top shelf of your oven and roast them until golden, 25-30 mins. Turn halfway through cooking.

2

Meanwhile, peel the garlic clove(s) and pop into a square of foil with a drizzle of oil, scrunch to enclose it. Add it to your potato baking tray and roast until soft, 10-12 mins, then carefully remove. Chop the olives as small 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 (see ingredients for amounts) in a small bowl. Stir it together thoroughly and leave to the side. Tip: A fork works well for this!

4

Trim the green beans. Heat a drizzle of oil in a large frying pan. Add the green beans to the frying pan and stir-fry until slightly charred, 3-4 mins. Add a splash of water, cover with a lid or some tin foil and steam fry until tender, 2-3 mins. Transfer to a plate and cover with foil to keep warm.

5

About 6 mins before the potatoes are cooked, wipe out your frying pan and pop on medium-high heat. Add a drizzle of oil and once hot, lay in the sea bass skin side down, season with salt and pepper and cook until the skin is golden brown, 2-3 mins, then turn over and cook for a further 2 mins. Tip: Don't move the fish while it's cooking skin side down or you won't get a crispy skin! IMPORTANT: The fish is cooked when opaque in the middle.

6

Carefully remove your garlic from its parcel and mash with a fork. Add to the olive salsa and mix together. Serve seabass on plates with the beans and crispy potatoes alongside. Drizzle your salsa verde on top. Serve with any remaining lemon chopped into wedges for squeezing over. Enjoy!