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Pesto Crusted Sea Bass
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Pesto Crusted Sea Bass

Pesto Crusted Sea Bass

with Mash, Roasted Tenderstem® and Butter Sauce

This delicious Pesto Crusted Sea Bass has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Under 650 calories
WeightWatchers
Allergens:
Cereals containing gluten
Milk
Fish
Sulphites
Celery

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 Time45 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

3

Carrot

1

Echalion Shallot

1

Garlic Clove

25

Panko Breadcrumbs

(Contains Cereals containing gluten)

32

Fresh Pesto

(Contains Milk)

2

Cod Fillets

(Contains Fish)

15

Cider Vinegar

(Contains Sulphites)

10

Vegetable Stock Paste

(Contains Celery)

30

Unsalted Butter

(Contains Milk)

Not included in your delivery

1

Olive Oil for the Crumb

100

Water for the Sauce

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Nutritional information

Energy (kcal)602 kcal
Energy (kJ)2517 kJ
Fat25.5 g
of which saturates10.8 g
Carbohydrate70.5 g
of which sugars19.2 g
Protein27.7 g
Salt1.79 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Baking Tray
Bowl
Baking Paper
Grill Pan
Measuring Cups
Colander

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer).
Halve any large broccoli stems lengthways. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).

Boil the Potatoes
2

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, pop the broccoli on a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Set aside for now.

Make the Pesto Crumb
3

Meanwhile, pop the breadcrumbs, pesto and olive oil for the crumb (see ingredients for amount) into a small bowl and mix together.

Bake the Sea Bass
4

Lay the sea bass, skin-side down, onto a lined baking tray. Spoon the pesto crumb evenly over the fish, pressing it down with the back of the spoon.
Pop the broccoli on the top shelf and the sea bass on the middle shelf of your oven to roast until the broccoli is tender and the fish is cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Bring on the Butter Sauce
5

Heat a drizzle of oil in a medium frying pan on medium heat. Once hot, add the shallot and stir-fry until softened, 3-4 mins.
Stir in the garlic and cook for 1 min. Add the cider vinegar and allow it to evaporate, 1-2 mins.
Pour in the water for the sauce (see ingredients for amount) and vegetable stock paste, then bring to the boil and simmer until reduced by half, 2-3 mins. Vigorously stir in the butter until melted, then take off the heat.

Finish and Serve
6

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper.
Serve the fish with the mash and roasted broccoli alongside, then spoon over the sauce. Enjoy!