Crispy Sea Bass on Fresh Tagliatelle
with Creamy Tomato & Tarragon Sauce and Pea Shoot Salad
This Crispy Sea Bass on Fresh Tagliatelle is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
Ingredients
125
Baby Plum Tomatoes
1
Lemon
1
Tarragon
150
Creme Fraiche
(Contains Milk)
10
Vegetable Stock Paste
(Contains Celery)
2
Sea Bass Fillets
(Contains Fish)
200
Fresh Tagliatelle
(Contains Egg, Cereals containing gluten)
40
Pea Shoots
Not included in your delivery
1
Olive Oil for the Dressing
50
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your grill to high. Bring a medium saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Halve the baby plum tomatoes.
c) Zest and halve the lemon. Squeeze the lemon juice into a medium bowl and add the olive oil for the dressing (see ingredients for amount). Season with salt and pepper, mix together, then set aside.
d) Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) When hot, add the tomatoes and cook, stirring frequently, until softened, 2-3 mins.
a) Once the tomatoes have softened, stir in the creme fraiche, lemon zest, tarragon, vegetable stock paste and water for the sauce (see ingredients for amount).
b) Bring to the boil, then turn the heat down and simmer until thickened, 3-4 mins.
c) Once thickened, remove the pan from the heat.
a) Meanwhile, pop the sea bass onto a lightly oiled baking tray, skin-side up. Drizzle with oil and season with salt.
b) Grill on the top shelf of your oven until cooked through and the skin is crispy, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
a) While the fish grills, add the pasta to the pan of boiling water and bring back up to the boil. Simmer until tender, 3-4 mins.
b) Drain in a colander and pop into the pan with the creamy sauce, then toss to coat.
c) Season to taste with salt and pepper.
a) When ready, add the pea shoots to the dressing bowl and toss to coat.
b) Add a splash of water to your sauce if it needs loosening up, then share the pasta between your bowls.
c) Top with the sea bass and serve the salad alongside. Enjoy!
