‘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!
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 conflict 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.
Flat Leaf Parsley
Panko Breadcrumbs(ContainsCereals containing gluten)
Sea Bass Fillets(ContainsFish)
Sugar Snap Peas
Olive Oil for the Dressing
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop them on a large baking tray in a single layer. Drizzle with oil and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until golden and crispy, 25-30 mins, turn halfway through cooking. Meanwhile, peel and grate the garlic (or use a garlic press), 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), 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: 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 more minute. Remove the pan from the heat.
When everything is ready add the baby leaves to the tomatoes and toss together. Season the wedges with salt and pepper. Serve the fish with the wedges and sugar snaps alongside with a dollop of tartare sauce and a lemon wedge. Serve with your bowl of salad alongside and enjoy!