Lemon and Herb Sea Bass in Garlic Butter
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Lemon and Herb Sea Bass in Garlic Butter

Lemon and Herb Sea Bass in Garlic Butter

with Roast Potatoes and Broccoli

Tags:
Under 650 calories
Allergens:
Fish

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.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Oregano

1 unit(s)

Garlic Clove

1 unit(s)

Lemon

1 unit(s)

Broccoli

2 unit(s)

Sea Bass Fillets

(Contains Fish)

1 sachet(s)

Lemon & Herb Seasoning

Not included in your delivery

30 grams

Butter

2 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)2567 kJ
Energy (kcal)614 kcal
Fat32 g
of which saturates10.9 g
Carbohydrate56.6 g
of which sugars7.7 g
Protein29.2 g
Salt0.94 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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, sprinkle over the dried oregano, 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

2

Meanwhile, peel and grate the garlic (or use a garlic press). Halve the lemon.

Cut the broccoli into florets (like small trees), halving any large ones.

Pop the florets onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

If you'd prefer to boil your broccoli, boil it in step 4 while the fish fries for 3-5 mins, until tender.

3

When the potatoes have roasted for 15-20 mins, pop the broccoli onto the middle shelf of the oven.

Roast until the edges are crispy and slightly charred, 12-15 mins.

When the potatoes have 10 mins remaining, pat the sea bass dry with kitchen paper. Season with salt and pepper, then sprinkle over the lemon & herb seasoning.

4

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, carefully place your sea bass into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish.

5

Once the fish is cooked, add the butter (see pantry for amount) and garlic to the pan.

Once melted, spoon the garlic butter over the fish for 1-2 mins. Add a squeeze of lemon juice, then remove from the heat. IMPORTANT: The fish is cooked when opaque in the middle.

6

Share the sea bass between your plates. Serve the roasted broccoli and potatoes alongside. 

Add a dollop of mayo (see pantry for amount) for dipping.

Spoon any remaining garlic butter from the pan over the fish. Serve with the remaining lemon cut into wedges for squeezing over.

Enjoy!