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Seabass with Roasted New Potatoes

Seabass with Roasted New Potatoes

with Rainbow Chard and Asparagus with a Lemony Butter Sauce

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Allergens:FishMilk

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 Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Salad Potatoes

1 pack(s)

Asparagus Bundles

½ unit(s)

Lemon

1 bunch(es)

Dill

1 clove

Garlic Clove

1 pack(s)

Rainbow Chard

2 fillet

Sea Bass Fillets

(ContainsFish)

60 grams

Butter

(ContainsMilk)

1 pot(s)

Capers

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2287 kJ
Energy (kcal)547 kcal
Fat35.0 g
of which saturates19.0 g
Carbohydrate35 g
of which sugars6.0 g
Protein25 g
Salt0.89 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Grater
Fryingpan with lid
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Halve the potatoes lengthways and pop onto a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until golden and cooked through, 25-30 mins, turning halfway through.

2

Meanwhile, trim the bottom 2cm off of the asparagus and discard. Cut into thirds widthways. Zest and halve the lemon. Roughly chop the dill (stalks and all). Peel and grate the garlic (or use a garlic press).

3

About 15 mins before the potatoes are done, heat a drizzle of oil in a large frying pan over medium high heat. Add the garlic and asparagus and stir fry for 1 minute then add the rainbow chard, season with salt and pepper and mix well. Add the lemon zest and a splash of water then cover with a lid (or some foil) and cook until the asparagus and rainbow chard are tender, 4-5 mins. Lower the heat if you need to. Remove from the heat and set aside.

4

While the vegetables are cooking, heat a drizzle of oil in another large frying pan over medium high heat. Season the seabass with salt and pepper and once the oil is hot, carefully lay in the pan skin side down. Cook for 2-3 mins, then carefully turn over and continue to cook for 2 mins on the other side. IMPORTANT: The fish is cooked when opaque in the middle.

5

Once the fish is cooked, transfer to your plates and cover with foil, don't wash up your pan! Wipe out the pan (careful, it's hot!) then return the pan to low heat. Squeeze in the lemon juice and gradually stir in the butter until melted and combined. Stir in the dill and capers - this is your sauce! Remove from the heat, taste and add salt and pepper if you feel it needs it.

6

Reheat the veg if necessary. Add the potatoes and vegetables to the plate with the seabass and spoon over the buttery sauce. Cut any remaining lemon into wedges and serve alongside for squeezing over. Enjoy!