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Sea Bass in Lemon, Garlic and Chive Butter

Sea Bass in Lemon, Garlic and Chive Butter

with Roast Potatoes and Broccoli

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This delicious Sea Bass in Lemon, Garlic and Chive Butter has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 650 calories
Allergens:Fish

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 bunch(es)

Chives

1 unit(s)

Garlic Clove

½ unit(s)

Lemon

1 unit(s)

Broccoli

2 unit(s)

Sea Bass Fillets

(ContainsFish)

Not included in your delivery

20 grams

Butter

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1903 kJ
Energy (kcal)455 kcal
Fat18.0 g
of which saturates7.6 g
Carbohydrate45.4 g
of which sugars5.5 g
Protein26.8 g
Salt0.43 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Zester
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. 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.

2

Meanwhile, roughly chop the chives (use scissors if easier). Zest and quarter the lemon. Peel and grate the garlic (or use a garlic press).
Separate the broccoli into florets (like small trees). Halve any large florets, then pop onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

3

When the potatoes have been in the oven for 15-20 mins, pop the broccoli onto the middle shelf to roast until the edges are crispy and slightly charred, 10-15 mins.

4

Meanwhile, put a large frying pan on medium-high heat with the butter (see ingredients for amount) and a drizzle of oil. Season the fish with salt and pepper.
Once the butter has melted and is hot, carefully place your sea bass into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish.

5

Add the chives and garlic to the fish pan and squeeze in half the lemon juice.
Spoon the flavoured butter over the fish for 1-2 mins, then remove from the heat. IMPORTANT: The fish is cooked when opaque in the middle.

6

When ready, plate up the sea bass with the roasted broccoli and potatoes alongside.
Spoon the melted butter from the pan over the fish and sprinkle with the lemon zest to finish.
Serve the remaining lemon wedges alongside for squeezing over. Enjoy!