Pan-Seared Sea Bass and Warm Tomato Salsa

Name: Pan-Seared Sea Bass and Warm Tomato Salsa with Pesto, Rosemary Potatoes and Baby Leaf Salad
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 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; 1 sachet(s) Lemon & Herb Seasoning; 32 grams Pesto; 50 grams Baby Leaf Mix; 12 milliliter(s) Balsamic Glaze; 1 tbsp Olive Oil for the Salsa

with Pesto, Rosemary Potatoes and Baby Leaf Salad

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Designed by our chefs for a balanced lifestyle, this Pan-Seared Sea Bass and Warm Tomato Salsa will also teach you an easy way to elevate your dinner and try something new. Warming salsa is a traditional way in Mexico for red salsa to be served.

Tags:

Calorie Smart

Allergens:

Pesce

•Milk

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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.

Total40 minutes

Active 20 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

1 sachet(s)

Lemon & Herb Seasoning

32 grams

Pesto

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

Not included in your delivery

1 tbsp

Olive Oil for the Salsa

Nutritional information

Energy (kJ)1991 kJ

Energy (kcal)476 kcal

Fat20.4 g

of which saturates4 g

Carbohydrate51.7 g

of which sugars7.7 g

Dietary Fiber7.1 g

Protein23.5 g

Salt0.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Baking Paper

Instructions

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.

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

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

When the potatoes have 10 mins left, lay the sea bass, skin-side down, onto a lined baking tray.

Drizzle with oil, sprinkle over the lemon & herb seasoning and season with salt.

Bake the fish on the middle shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Meanwhile, when the fish is almost ready, heat the olive oil for the salsa (see pantry for amount) in a small frying pan on medium heat.

Once hot, add the tomato chunks 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.

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

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

Enjoy!