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Pan Fried Sea Bass and Fresh Tagliatelle

Pan Fried Sea Bass and Fresh Tagliatelle

with Asparagus, Fennel and a Mediterranean Tomato Salsa

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This Lemon, Fennel and Asparagus Tagliatelle with Seabass is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:FishEggGlutenMilk
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Fennel

1 unit(s)

Shallot

1 unit(s)

Garlic Clove

1 pack(s)

Asparagus

1 unit(s)

Lemon

1 punnet(s)

Baby Plum Tomatoes

1 bunch(es)

Flat Leaf Parsley

1 bag(s)

Dill

1 pot(s)

Capers

2 unit(s)

Sea Bass Fillets

(ContainsFish)

200 grams

Fresh Tagliatelle

(ContainsEgg, Gluten)

150 milliliter(s)

Pasta Water

30 grams

Butter

(ContainsMilk)

Not included in your delivery

2 tbsp

Olive Oil for the Salsa

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2050 kJ
Energy (kcal)490 kcal
Fat24.0 g
of which saturates11.0 g
Carbohydrate40 g
of which sugars8.0 g
Protein27 g
Salt0.5 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Cutting board
Garlic Press
Grater
Knife
Zester
Frying Pan
Aluminum Foil
Measuring Cups
Saucepan
Plate
Instructionsarrow up iconarrow up icon
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1

Bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. Cut the fennel in half lengthways, remove the triangle root in the middle, then slice thinly widthways. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the asparagus then chop into thirds widthways. Zest and halve the lemon. Quarter the tomatoes and pop into a small mixing bowl. Roughly chop the parsley and dill (stalks and all).

2

Heat a large frying pan over medium heat with a drizzle of oil. Add the fennel and shallot and cook, stirring, until soft, 6-8 mins. Add the garlic and cook, stirring, for the final minute.

3

Meanwhile, add the capers, half the parsley, half the lemon juice and the olive oil (see ingredients for amounts) to the bowl with the tomatoes and season with salt and pepper. Mix well and set aside.

4

Heat a drizzle of oil in a large frying pan over medium high heat. Add the sea bass to the pan skin side down, season with salt and pepper and cook until the skin is golden brown, 2-3 mins, then turn over and cook for a further 2 mins. IMPORTANT: The fish is cooked when opaque in the middle. Once cooked, remove from the pan, set aside and cover with foil to keep warm but don't wash up the pan!

5

While the fish is cooking, add the pasta (see ingredients for amount) and asparagus to the pan of boiling water and cook for 3 mins then drain in a colander. While the pasta is cooking, use a jug to scoop out pasta cooking water (see ingredients for amounts) and add this to the pan with the fennel then bring to the boil and add the butter, stirring until melted. Simmer until thickened slightly, 1 minute. Season with salt and pepper.

6

Add the drained pasta and asparagus to the sauce along with the lemon zest, remaining lemon juice, dill and remaining parsley, mix well. Add another splash of water to loosen if you need to. Divide the tagliatelle between plates and top with the seabass. Spoon over the tomato salsa and Enjoy!