Pesto Crusted Sea Bass
with Mash, Roasted Tenderstem® and Butter Sauce
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.
Ingredients
450 grams
Potatoes
150 grams
Tenderstem Broccoli
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
32 grams
Pesto
(Contains Milk)
2 unit(s)
Sea Bass Fillets
(Contains Fish)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
10 grams
Vegetable Stock Paste
(Contains Celery)
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
100 milliliter(s)
Water for the Sauce
30 grams
Butter for the Sauce
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Put a large saucepan of water with 0.5 tsp salt on to boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer). Halve any thick broccoli stems lengthways.
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
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 onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Set aside for now.
Meanwhile, pop the breadcrumbs, pesto and olive oil for the crumb (see ingredients for amount) into a small bowl and mix together.
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.
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 more.
Add the cider vinegar and allow it to evaporate, 1-2 mins.
Pour in the water for the sauce (see ingredients for amount) and veg stock paste, then bring to the boil and simmer until reduced by half, 2-3 mins. Vigorously stir in the butter (see pantry for amount) until melted, then take off the heat.
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 sea bass with the mash and roasted broccoli alongside, then spoon over the butter sauce to finish.
Enjoy!
