Crispy Sea Bass and Handcut Chips
with Homemade Tartare Sauce, Sugar Snap Peas and Zesty Salad
Gaynors fact for this is so great: ‘Tartare’ is a French word which refers to piquancy and has been in use since the 13th century. It refers to Tatars, a tribe of Central Asia known for their fierceness!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
½ unit(s)
Lemon
1 bunch(es)
Flat Leaf Parsley
25 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
15 grams
Capers**
2 sachet(s)
Mayonnaise
2 unit(s)
Sea Bass Fillets
(Contains: Fish)
125 grams
Premium Tomato Mix
150 grams
Green Beans
50 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Olive Oil
1 tbsp
Olive Oil for the Dressing
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop them onto a large baking tray in a single layer. Drizzle with oil, season with salt and pepper then toss to coat. TIP: Use two baking trays if necessary. Roast on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through. Meanwhile, peel and grate the garlic (or use a garlic press), then leave to the side.
Zest the lemon then cut into wedges. Finely chop the parsley (stalks and all) and put half of it into a bowl with the lemon zest. Add the panko breadcrumbs and oil (see ingredients for amount), then season with salt and pepper. Set aside - this is for the fish. Finely chop the capers and put into another bowl with three quarters of the mayo, the remaining parsley and a squeeze of lemon juice. Mix together and season to taste with salt and pepper. This is your tartare sauce.
Lay the seabass skin-side down on a baking tray lined with baking paper. Divide the remaining mayonnaise between the fish and spread over evenly, covering the top. Spoon the breadcrumb mixture on top of the mayonnaise on the fish. Press it down with a spoon and drizzle with oil. When the wedges are about halfway through cooking, bake the fish on the middle shelf of the oven until the crumbs are golden and the fish is cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Squeeze half the lemon juice into a large bowl and add the olive oil for the dressing (see ingredients list for amount). Season with salt and pepper and mix together. Halve the tomatoes and pop them into the bowl with the dressing. Toss together and set aside.
7 mins before the fish is cooked, heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the sugar snap peas and season with salt and pepper. Stir-fry until slightly charred and tender, 5-6 mins. Add the garlic and stir-fry together with the sugar snaps for 1 min more. Remove the pan from the heat.
When everything is ready add the baby leaves to the tomatoes and toss together. Season the chips with salt and pepper. Serve the fish with the chips and sugar snaps to the side with a dollop of tartare sauce and a lemon wedge for squeezing over. Serve with your bowl of salad alongside. Enjoy!
