Zesty Breaded Sea Bass and Chips
with Garlic Mayo and Baby Leaf Salad
This delicious Zesty Breaded Sea Bass and Chips has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
(Contains Cereals containing gluten)
Sea Bass Fillets
(Contains Egg, Mustard)
Baby Leaf Mix
Not included in your delivery
Olive Oil for the Crumb
Olive Oil for the Dressing
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 1cm wide slices, then chop into 1cm wide chips (no need to peel).
Pop them 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 middle shelf until golden, 30-35 mins. Turn halfway through.
While the chips cook, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Add the garlic parcel to the chip tray and roast until soft, 10-12 mins.
Meanwhile, zest and halve the lemon.
In a small bowl, combine the breadcrumbs, lemon zest and olive oil for the crumb (see pantry for amount). Season with salt and pepper.
Pat the sea bass with kitchen paper to remove any excess moisture. Season with salt and pepper.
Lay the fillets, skin-side down, onto a lined baking tray. Spread a third of the mayo over the top of the fish and top with the breadcrumb mixture. Press it down with a spoon.
Bake on the top shelf of your oven until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Squeeze half the lemon juice into a large bowl with the olive oil for the dressing (see pantry for amount).
Season with salt, pepper and a pinch of sugar (if you have any), then mix to combine. Set aside.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Add the garlic to a small bowl with the remaining mayo. Add a squeeze of lemon juice, season with salt and pepper, then stir to combine.
Cut the remaining lemon into wedges.
When everything's ready, add the baby leaves to the dressing and toss to coat.
Plate up the fish with the chips, salad and garlic mayo alongside.
Serve with the remaining lemon wedges for squeezing over.