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. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Calorie Smart

•Pescatarian

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

(Contains: Pesce)

1 sachet(s)

Lemon & Herb Seasoning

32 grams

Pesto

(Contains: Milk)

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Schwefeldioxide und Sulfite)

Not included in your delivery

1 tbsp

Olive Oil for the Salsa

Nutritional information

Energy (kJ)2104 kJ

Energy (kcal)503 kcal

Fat20.4 g

of which saturates4 g

Carbohydrate51.7 g

of which sugars7.7 g

Dietary Fibre7.1 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 (see ingredients for amount). 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. It's cooked when opaque in the middle.