Zesty Breaded Sea Bass and Chips
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Zesty Breaded Sea Bass and Chips

Zesty Breaded Sea Bass and Chips

with Garlic Mayo and Baby Leaf Salad

Tags:
Under 650 calories
Family Friendly
Allergens:
Cereals containing gluten
Fish
Egg
Mustard

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.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove

1 unit(s)

Lemon

25 grams

Breadcrumbs

(Contains Cereals containing gluten)

2 unit(s)

Sea Bass Fillets

(Contains Fish)

1 sachet(s)

Lemon & Herb Seasoning

64 grams

Mayonnaise

(Contains Egg, Mustard)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)2341 kJ
Energy (kcal)559 kcal
Fat25.6 g
of which saturates4 g
Carbohydrate63.5 g
of which sugars5.1 g
Protein23.9 g
Salt1.31 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Aluminum Foil
Small Bowl
Baking Paper
Large Bowl

Instructions

1

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. 

2

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.

3

Pat the sea bass with kitchen paper to remove any excess moisture. Season with salt and pepper and sprinkle over the lemon & herb seasoning.

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.

4

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.

5

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.

6

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.

Enjoy!

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