Crusted Sea Bass and Harissa Potato Salad
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Crusted Sea Bass and Harissa Potato Salad

with Butter Peas

Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time20 minutes


serving amount

450 grams


1 sachet(s)

Mixed Herbs

10 grams

Panko Breadcrumbs

(Contains Cereals containing gluten)

2 unit(s)

Sea Bass Fillets

(Contains Fish)

64 grams


(Contains Egg, Mustard)

1 unit(s)

Garlic Clove

50 grams

Harissa Paste

(Contains Sulphites)

120 grams


Not included in your delivery

1 tbsp

Olive Oil

1 tbsp


20 grams



Nutritional information

Energy (kJ)2890 kJ
Energy (kcal)691 kcal
Fat37.4 g
of which saturates9.1 g
Carbohydrate66.3 g
of which sugars14.9 g
Protein25.7 g
Salt1.43 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Baking Tray
Small Bowl
Large Bowl
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water with 0.5 tsp salt to the boil on high heat for the potatoes.

Halve the salad potatoes (no need to peel).

When boiling, add the potatoes to the water, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins.

Drain in a colander.


Put the mixed herbs, breadcrumbs and olive oil for the crumb (see pantry for amount) into a small bowl. Season with salt and pepper, then mix well.

Pat the sea bass dry with kitchen paper. Lay the sea bass, skin-side down, onto a lined baking tray.

Spread half of the mayonnaise over the top of the fish and top with the breadcrumb mixture. Press it down with a spoon.


When the oven is hot, bake on the top shelf until the crumbs are golden and the fish is cooked through, 10-15 mins.

IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.


Meanwhile, peel and grate the garlic (or use a garlic press).

In a bowl mix together the remaining mayonnaise, harissa and honey (see pantry for amount). Season with salt and pepper.

Once the potatoes have cooled down slightly, gently fold them through the harissa mayo.


Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the peas and stir-fry for 2-3 mins. Add the garlic and fry until fragrant, 1 min, then remove from the heat.

Stir through the butter (see pantry for amount). 


Transfer your sea bass to your serving plates.

Serve with your potato salad and peas alongside.


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