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Grilled Sea Bass

Grilled Sea Bass

Grilled Sea Bass

With Creamy Tomato Pasta

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.

Tags:

Rapid

•Under 600 calories

Allergens:

Egg

•Cereals containing gluten

•Fish

•Milk

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.

Total10 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

40

Pea Shoots

1

Tarragon

125

Baby Plum Tomatoes

200

Fresh Tagliatelle

(Contains: Egg, Cereals containing gluten)

2

Sea Bass Fillets

(Contains: Fish)

1

Lemon

150

Creme Fraiche

(Contains: Milk)

1

Vegetable Stock Powder

Not included in your delivery

1

Olive Oil for the Dressing

50

Water for the Sauce

Nutritional information

Energy (kcal)580 kcal

Energy (kJ)2425 kJ

Fat37 g

of which saturates14 g

Carbohydrate43 g

of which sugars7 g

Protein27 g

Salt1 g

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

Utensils

•Chopping Board

•Kettle

•Knife

•Sautépan or large frying pan

•Baking Tray

•Medium Saucepan

•Colander

•Small Bowl

Instructions

Get Going

1

a) Fill and boil your kettle for the pasta. b) Turn your grill on to high. c) Halve the baby plum tomatoes. d) Halve the lemon e) Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).

Cook

2

a) Heat a drizzle of oil in a large frying pan on a medium high heat. b) When hot, add the halved tomatoes and cook, stirring frequently until softened, 2-3 mins. c) Meanwhile, pop the sea bass on a lightly oiled baking tray skin-side up, drizzle on oil and season with salt, grill on the top shelf until cooked through and the skin is crispy, 5-6 mins d) Once the tomatoes have softened, add the creme fraiche, tarragon, stock powder and water (see ingredients for amount) to the pan. e) Bring to the boil, turn the heat down and simmer until thickened, 3-4 mins.

FInish

3

a) In the meantime, pour the boiling water into a saucepan on high heat. Add the pasta and 0.5 tsp of salt and simmer until tender, 3-4 mins. b) Drain in a colander and pop into the pan with the creamy sauce. Season the sauce to taste with salt and pepper. c) Pop the peashoots into a small bowl with half the lemon juice, a pinch of salt and pepper and oil (see ingredients for amount). Mix to dress d) Share the pasta between your bowls. e) Top with the seabass and serve the salad along side. Enjoy!

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