Pan-Seared Sea Bass and Warm Tomato Salsa
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Pan-Seared Sea Bass and Warm Tomato Salsa

Pan-Seared Sea Bass and Warm Tomato Salsa

with Pesto, Rosemary Potatoes and Baby Leaf Salad

Tags:
Under 650 calories
Allergens:
Fish
Milk
Sulphites

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 Time40 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Rosemary

½ unit(s)

Lemon

1 unit(s)

Medium Tomato

1 unit(s)

Garlic Clove

2 unit(s)

Sea Bass Fillets

(Contains Fish)

1 sachet(s)

Lemon & Herb Seasoning

32 grams

Fresh Pesto

(Contains Milk)

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

1 tbsp

Olive Oil for the Salsa

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Nutritional information

Energy (kJ)1990 kJ
Energy (kcal)476 kcal
Fat19.8 g
of which saturates4.2 g
Carbohydrate54.1 g
of which sugars7.9 g
Protein22.4 g
Salt0.78 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 rosemary, then season with salt and pepper.

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.

2

Meanwhile, zest and halve the lemon. Chop the tomatoes into small 1cm pieces.

Peel and grate the garlic (or use a garlic press).

3

When the potatoes have 10 mins left, heat a drizzle of oil in a frying pan on medium-high heat.

Pat the sea bass dry with kitchen paper and season. Sprinkle over the lemon & herb seasoning.

4

Once hot, carefully lay the fish 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. 

When cooked, transfer to a plate to rest and cover with foil to keep warm. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

5

Wipe out your (now empty) frying pan and pop on medium heat with the olive oil for the salsa (see pantry for amount).

Once hot, add the chopped tomato and cook until just warmed through, 1-2 mins.

Gently stir in the garlic and lemon zest and cook until fragrant, 30 secs. Squeeze in some lemon juice and season with salt and pepper.

Taste and season again if needed, then remove from the heat.

6

When everything's ready, transfer the sea bass to your plates and spoon over the warm tomato salsa. Drizzle the pesto onto the fish and salsa.

Serve with the rosemary potatoes and baby leaf salad alongside. Drizzle the balsamic glaze over the leaves.

Enjoy!