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Sweet Soy Glazed Sea Bass

Sweet Soy Glazed Sea Bass

Sweet Soy Glazed Sea Bass

with Roasted Potatoes and Mint, Lime & Peanut Slaw

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Sweeter and thicker than soy sauce, ketjap manis is typically used in Indonesian cuisine. Here, it's paired with sea bass, a delicate white fish that's great for soaking up flavour.

Tags:

Calorie Smart

•Pescatarian

Allergens:

Peanut

•Fish

•Soya

•Egg

•Mustard

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.

Total40 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Lime

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Sesame)

1 bunch(es)

Mint

1 unit(s)

Baby Gem Lettuce

2 unit(s)

Sea Bass Fillets

(Contains: Fish)

25 grams

Ketjap Manis

(Contains: Soya)

32 grams

Mayonnaise

(Contains: Egg, Mustard)

48 grams

Sweet Chilli Sauce

120 grams

Coleslaw Mix

Nutritional information

Energy (kJ)2346 kJ

Energy (kcal)561 kcal

Fat20.2 g

of which saturates3.7 g

Carbohydrate71.7 g

of which sugars24.2 g

Dietary Fiber8.6 g

Protein26.2 g

Salt1.77 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Zester

•Rolling Pin

•Large Bowl

Instructions

Roast your Potatoes

1

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

Chop the potatoes into 1cm chunks (no need to peel).

Pop the chunks 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, 18-20 mins. Turn halfway through.

Finish the Prep

2

In the meantime, zest and cut the lime into wedges.

Crush the peanuts in the unopened sachet using a rolling pin.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Prepare your Fish

3

Pat the sea bass dry with kitchen paper. Season with salt and pepper. Lay the fish, skin-side down, on a lined baking tray.

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.

Halfway through cooking, spread the ketjap manis onto the fish and return to the oven for the remaining time.

Make the Salad

4

In a large bowl, mix together the mayonnaise, sweet chilli sauce, coleslaw mix and half the lime juice.

Finishing Touches

5

Just before everything's ready, toss through the lettuce, mint and peanuts through the coleslaw.

Serve Up

6

Transfer your fish to your serving plates.

Serve your potatoes and salad alongside.

Serve with any remaining lime wedges for squeezing over.

Enjoy!

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