Herby Crusted Sea Bass and Chips
with Buttery Peas, Asparagus and Roasted Garlic Aioli
In this Herby Crusted Sea Bass and Chips, the white fish is perfect for soaking up the delicious flavour. Pair with a homemade zesty roasted garlic aioli and plenty of green veg for a dinner that's sure to be a crowd pleaser.
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.
Ingredients
450 grams
Potatoes
1 unit(s)
Lemon
3 unit(s)
Garlic Clove
25 grams
Breadcrumbs
(Contains: Cereals containing gluten)
1 sachet(s)
Mixed Herbs
100 grams
Asparagus
2 unit(s)
Sea Bass Fillets
(Contains: Fish)
96 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Peas
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-35 mins.
Meanwhile, zest and cut the lemon into wedges. Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
In a small bowl, combine the breadcrumbs, mixed herbs, olive oil for the crumb (see pantry for amount) and half the lemon zest. Season with salt and pepper, then mix well.
Trim the bottom 2cm from the asparagus and discard.
Pat the sea bass dry with kitchen paper. Season with salt and pepper, then lay to one side of a lined medium baking tray.
Spread one third of the mayonnaise over the top of the fish and top with the herby crumb. Gently press down with a spoon to make it stick. IMPORTANT: Wash your hands and equipment after handling raw fish.
Pop the asparagus onto the other side of sea bass tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Add the garlic parcel to the tray.
When the chips are halfway through cooking, turn them over and move the tray to the middle shelf.
At the same time, put the sea bass and veg on the top shelf until the crumbs are golden and the fish is cooked through, 10-12 mins. IMPORTANT: This is cooked when opaque in the middle.
Meanwhile, wipe out the (now empty) bowl used for the crumbs.
Add the remaining mayo and lemon zest to the bowl and mix well. Set aside for now.
Heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the peas and stir-fry until piping hot, 2-3 mins.
Stir in the butter (see pantry for amount) until melted, then season with salt and pepper.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir the garlic into the aioli.
When everything's ready, share the herby crusted sea bass between your plates.
Serve the buttery peas, asparagus and chips alongside.
Dollop the zesty roasted garlic mayo on the side for dipping. Serve with lemon wedges for squeezing over.
Enjoy!
