Crispy Skinned Sea Bass with Salsa Verde

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

with Green Beans and Potatoes

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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

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.

Total30 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

Olives

150

Green Beans

Sea Bass Fillets

(Contains: Fish)

Garlic Clove**

Flat Leaf Parsley

Lemon

450

Potatoes

Not included in your delivery

Olive Oil for the Salsa

Nutritional information

Energy (kcal)453 kcal

Energy (kJ)1895 kJ

Fat21 g

of which saturates4 g

Carbohydrate42 g

of which sugars3 g

Protein23 g

Salt0.7 g

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

Utensils

•Baking Tray

•Chopping Board

•Knife

•Bowl

•Fork

•Plate

•Spoon

•Grill Pan

Instructions

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.

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.

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!

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.

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.

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!