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Sea Bass in Creamy Cajun Sauce
Sea Bass in Creamy Cajun Sauce

Sea Bass in Creamy Cajun Sauce

with Spiced Chips and Tomato Salad

Recipe Development Team
Recipe Development TeamPublished on August 21, 2024

Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme. The spiced Cajun sauce pairs perfectly with sea bass, a delicate white fish that's great for soaking up flavour.

Tags:
Pescatarian
Spicy
Allergens:
Sulphites
Fish
Milk

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.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Cajun Spice Mix

1 unit(s)

Garlic Clove**

1 unit(s)

Medium Tomato

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

2 unit(s)

Sea Bass Fillets

(Contains: Fish)

1 sachet(s)

Lemon & Herb Seasoning

75 grams

Creme Fraiche

(Contains: Milk)

25 grams

Sun-Dried Tomato Paste

20 grams

Wild Rocket

Not included in your delivery

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2230 kJ
Energy (kcal)533 kcal
Fat26.5 g
of which saturates10.3 g
Carbohydrate53.1 g
of which sugars6.7 g
Dietary Fibre6.3 g
Protein23.2 g
Salt0.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Garlic Press
Medium Saucepan

Cooking Instructions and Tips

Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper and half the Cajun spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Time to Prep
2

In the meantime, peel and grate the garlic (or use a garlic press). Cut the tomato into 1cm chunks.

In a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, then stir in the tomatoes. Set aside to macerate. 

Bake your Fish
3

Pat the basa dry with kitchen paper. Lay the fish on a lined baking tray.

Season with salt and pepper, then sprinkle over the lemon & herb seasoning. Drizzle over some oil and rub to coat.

When the chips are halfway through cooking, bake the fish on the middle shelf until cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Get Saucy
4

A few mins before everything's ready, heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the garlic and remaining Cajun spice mix (add less if you'd prefer things milder). Fry until fragrant, 1-2 mins. 

Add the creme fraiche, bring to a boil, then immediately remove from the heat.

Stir in the sun-dried tomato paste. Taste and season with salt and pepper if you feel it needs it. Cover to keep warm and set aside.

Finishing Touches
5

When you're ready to serve, toss the rocket through the tomato. TIP: Don't add the leaves too early or they'll go soggy.

Gently reheat the sauce if you need to. 

Serve Up
6

Share your basa between your serving plates and serve with your chips and rocket salad alongside. 

Spoon the creamy Cajun sauce over your sea bass to finish.

Enjoy!

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