Seabass and Lemon Caper Butter
with Herby Roasties and Buttery Greens
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
1 sachet(s)
Mixed Herbs
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
2 unit(s)
Sea Bass Fillets
(Contains Fish)
80 grams
Green Beans
15 grams
Capers
120 grams
Peas
Not included in your delivery
20 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the butter (see pantry for amount) from the fridge.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the mixed herbs, 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.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the parcel to the potato tray and roast until soft, 10-12 mins.
In the meantime, zest, half the lemon and cut it into wedges.
Lay the sea bass, skin-side down, onto a lined large baking tray. Drizzle with oil and season with salt, sprinkle over half of the lemon zest.
When turning the potatoes halfway through cooking, add the fish tray to the middle shelf of the oven and bake for 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
While everything cooks in the oven, trim the green beans.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.
Meanwhile, roughly chop the capers.
In a small bowl, mix the capers, a squeeze of lemon, and the remaining lemon zest in with the room-temperature butter.
Season with salt and pepper.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork into the butter.
Once the beans are tender, add the peas to the pan and cook until piping hot, 1-2 mins.
Remove the pan from the heat and season with salt and pepper.
As soon as you have removed the fish from the oven, add a spoonful of the caper butter on top of the fish, so it starts to melt.
Share your sea bass fillets between serving plates.
Serve with your green veg, herby potatoes and mayo (see pantry for amount) for dipping.
Serve any remaining lemon wedges alongside for squeezing over.
Enjoy!
