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Pan-Fried Sea Bass and Homemade Zesty Chilli Oil

with Chips and Sambal Slaw
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
584 kcal
Protein
: 
22.7g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Egg
  • Mustard
  • Fish
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 unit(s)

Lime

1 unit(s)

Garlic Clove

1 pinch

Chilli Flakes

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

64 grams

Mayonnaise

(Contains: Egg, Mustard)

15 grams

Sambal Paste

2 unit(s)

Sea Bass Fillets

(Contains: Fish)

120 grams

Coleslaw Mix

Not included in your delivery

2 tbsp

Olive Oil for the Drizzle

Energy (kJ)2442 kJ
Energy (kcal)584 kcal
Fat26.5 g
of which saturates4 g
Carbohydrate53.1 g
of which sugars8.1 g
Dietary Fibre7.9 g
Protein22.7 g
Salt1 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Chopping Board
•Baking Tray
•Knife
•Zester
•Garlic Press
•Small Bowl
•Large Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

2

Meanwhile, zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press).

In a small bowl, combine the lime zest, chilli flakes and garlic.

Heat the olive oil for the drizzle (see pantry for amount) in a large frying pan on high heat. Heat until just hot, 1-2 mins.

Carefully pour the oil over the lime zest, chilli flakes and garlic, then stir to combine. Set aside to infuse.

3

Next, trim the baby gem, halve lengthways, then thinly slice.

In a large bowl, combine the mayo, sambal paste (add less if you'd prefer things milder) and half the lime juice. Season with salt and pepper. Set aside.

4

Meanwhile, pat the sea bass dry with kitchen paper, then season with salt and pepper.

When the chips have 5 mins remaining, return the (now empty) frying pan to medium-high heat with a drizzle of oil.

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. Remove from the heat. 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. It's cooked when opaque in the middle.

5

When everything's ready, add the baby gem and coleslaw mix to the sambal mayo. Toss to coat.

6

Share the sea bass between your plates, skin-side down. Spoon over the zesty chilli oil (add less if you'd prefer things milder).

Serve the chips and sambal slaw alongside.

Serve with the remaining lime wedges for squeezing over the fish.

Enjoy!

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