Indian Inspired Crusted Sea Bass
with Spiced Potatoes, Mustard Seed Green Beans and Zesty Mayo
- Mustard
- Cereals containing gluten
- Egg
- Fish
This delicious Indian Inspired Crusted Sea Bass has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
450
Potatoes
2
North Indian Style Spice Mix
1
Mustard Seeds
(Contains: Mustard)
25
Panko Breadcrumbs
(Contains: Cereals containing gluten)
64
Mayonnaise
(Contains: Egg, Mustard)
2
Sea Bass Fillets
(Contains: Fish)
½
Lime
150
Green Beans
1
Garlic Clove
Not included in your delivery
1
Olive Oil for the Crumb
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then sprinkle over half the North Indian style spice mix and half the mustard seeds. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, in a small bowl, mix together the panko breadcrumbs and remaining North Indian style spice mix.
Add the olive oil for the crumb (see pantry for amount), then season with salt and pepper. Stir to combine.
Pat the sea bass with kitchen paper to remove any excess moisture, then lay the fillets, skin-side down, onto a lined baking tray.
Spread half the mayo over the top of the fish and top with the breadcrumb mixture. Press it down with a spoon, then set aside for now. IMPORTANT: Wash your hands and equipment after handling raw fish.
Zest and cut the lime into wedges. Trim the green beans. Peel and grate the garlic (or use a garlic press).
In another small bowl, mix together the remaining mayo with the lime zest. Season with salt and pepper.
About 10 mins before the potatoes are cooked, bake the se bass on the middle shelf of the oven until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
While everything cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans. Season with salt and pepper, then stir-fry until starting to char, 2-3 mins.
Stir in the garlic and remaining mustard seeds and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins.
When everything's ready, plate up your sea bass with the spiced potatoes and green beans alongside.
Serve with a dollop of zesty mayo and the lime wedges for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Indian-spiced crumb and zesty mayo create a bold, distinctive flavour that many find genuinely impressive. Opinion on the spice level is divided; some love the intensity, while others find it overpowers the delicate sea bass.
- Ease of prep: Most find this straightforward to cook, though a few note the number of components makes it feel more involved than a typical weeknight meal.
- Suggestions: Consider using only one sachet of the North Indian spice mix if you prefer a lighter flavour, and add the full zest of the lime plus a small squeeze of juice to the mayo for extra brightness. Toasting or briefly heating the spices in the breadcrumbs before coating the fish can help round out any harsh or bitter notes.
- Next-day meals: Fish portions are frequently described as small, and some added an extra fillet to make the dish more satisfying for two people.
- Potatoes: Par-boiling the potatoes before roasting can cut cooking time and help achieve a crispier result; a floury variety such as Maris Piper is worth trying if you find the supplied potatoes slow to crisp.
- Crust: Lining the baking tray with baking paper helps prevent the fish from sticking, and pressing the crumb firmly onto the mayo-coated fillet gives it the best chance of crisping up in the oven.
- Mango chutney: Opinion on the mango chutney is split — some enjoy the sweetness it adds to the crumb, while others find it too sweet for the fish and prefer to leave it out.
