Caribbean Style Jerk Crusted Sea Bass
with Mango Slaw and Black Sesame Wedges
Our Caribbean Style Jerk Crusted Sea Bass captures the vibrant flavours of the Caribbean. Flavoured with jerk seasoning that contains paprika, cayenne, pimento and thyme, sweetness, spice and heat deliciously collide together.
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.
Ingredients
450 grams
Potatoes
5 grams
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
1 unit(s)
Lime
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Caribbean Style Jerk
(Contains Mustard)
120 grams
Coleslaw Mix
64 grams
Mayonnaise
(Contains Egg, Mustard)
40 grams
Mango Chutney
2 unit(s)
Sea Bass Fillets
(Contains Fish)
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, 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 the wedges on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, zest and quarter the lime into wedges.
In a small bowl, combine the breadcrumbs, lime zest, olive oil for the crumb (see pantry for amount) and a pinch of salt and pepper. Set aside.
In a medium bowl, combine the coleslaw, half the mango chutney, half the mayonnaise and a good squeeze of lime juice. Season with salt and pepper, mix well then set aside.
Pat the sea bass dry with kitchen paper, then lay onto a lined baking tray. Sprinkle over the Caribbean style jerk, drizzle with oil, season with salt and pepper, then rub to coat.
Spread the remaining mayonnaise over the top of the fish and top with the zesty breadcrumbs. Gently press down with a spoon to secure.
Bake on the middle shelf of your oven until golden and cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Share the sea bass between your plates. Serve the wedges and slaw alongside.
Drizzle the remaining mango chutney over the sea bass to finish. Serve with any remaining lime wedges for squeezing over.
Enjoy!
