Lemon & Herb Crusted Sea Bass and Chive Butter Sauce
with Mash, Tenderstem® and Peas
- Cereals containing gluten
- Fish
- Sulphites
In this Lemon & Herb Crusted Sea Bass and Chive Butter Sauce, the white fish is perfect for soaking up the delicious flavour. Pair with creamy mash and plenty of green veg for a dinner that's sure to be a crowd pleaser.
Ingredients
450 grams
Potatoes
150 grams
Tenderstem® Broccoli
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
1 bunch(es)
Chives
25 grams
Breadcrumbs
(Contains: Cereals containing gluten)
1 sachet(s)
Lemon & Herb Seasoning
2 unit(s)
Sea Bass Fillets
(Contains: Fish)
120 grams
Peas
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Vegetable Stock Paste
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
100 milliliter(s)
Water for the Sauce
30 grams
Butter
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 1/2 tsp salt on to boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer). Halve any thick broccoli stems lengthways.
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Roughly chop the chives (use scissors if easier).
When your pan of water is boiling, add the potato chunks and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, pop the breadcrumbs, olive oil for the crumb (see pantry for amount), lemon & herb seasoning and half the garlic into a small bowl and mix together.
Lay the sea bass onto a lined baking tray. Pat the sea bass dry with kitchen paper.
Spoon the crumb evenly over the fish, pressing it down with the back of the spoon.
Pop the sea bass on the top shelf of your oven and cook until the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Add the peas and a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.
Transfer the veg to a plate and cover it with foil to keep warm. Wipe out the pan.
Return the (now empty) frying pan to medium heat.
Once hot, add the shallot and stir-fry until softened, 3-4 mins. Stir in the remaining garlic and cook for 1 min more.
Add the cider vinegar and allow it to evaporate, 1-2 mins.
Pour in the water for the sauce (see pantry for amount) and veg stock paste, then bring to the boil and simmer until reduced by half, 2-3 mins. Vigorously stir in the butter (see pantry for amount) until melted, then take off the heat. Stir through the chives.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper.
Serve the crusted sea bass with the mash and greens alongside (reheat the greens if necessary), then spoon over the buttery sauce to finish.
Enjoy!
