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Zesty Crumbed Sea Bass and Lemon Aioli
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Zesty Crumbed Sea Bass and Lemon Aioli

with Paprika Chips and Garlicky Green Beans

Under 650 calories
Cereals containing gluten

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 time20 minutes


serving amount

450 grams


1 sachet(s)

Smoked Paprika

2 unit(s)

Garlic Clove

150 grams

Green Beans

1 unit(s)


25 grams


(Contains Cereals containing gluten)

1 sachet(s)

Dried Oregano

2 unit(s)

Sea Bass Fillets

(Contains Fish)

64 grams


(Contains Egg, Mustard)

Not included in your delivery

1.5 tbsp

Olive Oil for the Crumb


Nutritional information

Energy (kJ)2367 kJ
Energy (kcal)566 kcal
Fat24.1 g
of which saturates3.8 g
Carbohydrate67.2 g
of which sugars7.4 g
Protein25.1 g
Salt1.19 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Aluminum Foil
Small Bowl
Baking Sheet with Baking Paper
Large Frying Pan



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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the smoked paprika, 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, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.


Meanwhile, pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. 

Trim the green beans. Zest and cut the lemon into wedges.

In a small bowl, combine the breadcrumbs, dried oregano, lemon zest and olive oil for the crumb (see pantry for amount). Season with salt and pepper.


Pat the sea bass dry with kitchen paper. Lay the sea bass, skin-side down, onto a lined large baking tray. Season with salt and pepper. Spread half the mayonnaise over the top of the fish and top with the zesty breadcrumb mixture. Press it down with a spoon.

Pop the garlic parcel on the same tray. 

When turning the chips halfway through, bake the garlic and sea bass on the top shelf until the crumbs are golden and the fish is cooked through, 10-15 mins.

IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.


Meanwhile, peel and grate the remaining garlic (or use a garlic press). 

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. Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins. Season with salt and pepper. Remove the pan from the heat. Cover to keep warm.


Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl combine the remaining mayonnaise, roasted garlic and a squeeze of lemon juice. Season with salt and pepper.


Share the sea bass, paprika chips and green beans between your plates.

Serve the lemon aioli and remaining lemon wedges alongside for dipping and squeezing over.


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