Herby Sea Bass with Salsa Verde

Name: Herby Sea Bass with Salsa Verde
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 New Potatoes; 1 Garlic Clove; 3 Olives; 3 Flat Leaf Parsley; ½ Lemon; 1 Green Beans; 2 Sea Bass Fillets

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Oh salsa verde, you cheeky little green sauce that makes eyes widen with joy, jaws drop with disbelief and forks fall to the floor (in slow motion). You may be green and mistaken for a pesto of kinds, but a pesto you are not! You’re your own sauce through and through. Stay who you are salsa verde, HelloFresh loves you.

Tags:

Not Suitable for Coeliacs

•Healthy

•Lactose Free

Allergens:

Fish

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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

New Potatoes

Garlic Clove

Olives

Flat Leaf Parsley

Lemon

Green Beans

Sea Bass Fillets

(Contains: Fish)

Nutritional information

/ per serving

Energy (kcal)379 kcal

Energy (kJ)1586 kJ

Fat12 g

of which saturates2 g

Carbohydrate38 g

Protein34 g

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

Utensils

•Baking Tray

•Knife

•Mixing Bowl

•Pot

•Grill Pan

•Plate

Instructions

Pre-heat your oven to 200 degrees. Chop the potatoes in half (or quarters if they’re very big!). Pop them on a baking tray and drizzle over 1 tbsp of oil, ¼ tsp of salt and a good grind of black pepper and put them on the top shelf of your oven to cook for 30 mins or until they are crispy and brown.

Peel and finely chop the garlic and chop the olives up into very small pieces (¼cm if you can manage it!). Finely chop the parsley.

Mix your chopped parsley with your chopped olives, garlic, ½ tbsp of lemon juice and 2 tbsp of olive oil. Whisk it together thoroughly and leave to the side. Tip: A fork works well for this!

Bring a pot of water to the boil with ¼ tsp of salt. Cut the very top and bottoms from the green beans. Tip: This is called ‘top and tailing!’. Add them to the boiling water and cook for 3 mins, then drain and run cold water through them to stop them cooking anymore.

About 6 mins before the potatoes are cooked, add 1 tbsp of oil to a frying pan on medium heat. Season the sea bass with ¼ tsp of salt and a good grind of black pepper, once the pan is hot add the sea bass skin-side down. Cook for 3 mins on one side before turning over to cook for 2 mins on the other side. Then remove the sea bass from the pan to the plates you will serve them on and squeeze ½ tbsp of lemon juice over each fillet.

Add your drained green beans to the frying pan (no need to wash!) and stir-fry for a couple of mins before serving on the plates with your sea bass crispy potatoes, and your salsa verde on top ... enjoy!