Cheesy Crusted Sea Bass
with Roasted Potatoes and Honey Mustard Carrots
This Cheesy Crusted Sea Bass is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
Potatoes
2
Carrot
15
Honey
17
Wholegrain Mustard
(Contains Mustard)
½
Lemon
1
Garlic Clove
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2
Sea Bass Fillets
(Contains Fish)
2
Mayonnaise
Not included in your delivery
½
Oil for the Breadcrumbs
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Trim the carrot then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer on one half of your baking tray.
Put the carrots on the other side of the baking tray. TIP: Use two baking trays if necessary. Drizzle the carrots with oil, honey and wholegrain mustard. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Season, then toss to coat and spread out. Once your oven is hot, roast the potatoes and carrots on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, zest and cut the lemon into wedges. Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Pop the garlic parcel onto the baking tray with the veg to roast until soft, 10-12 mins. Put the panko breadcrumbs, lemon zest, grated hard Italian cheese and oil for the breadcrumbs (see ingredients for amount) into a bowl. Mix to combine.
Lay the sea bass, skin-side down, onto a baking tray lined with baking paper. Add half the mayonnaise to a small bowl and set aside. Spread the remaining mayo over the fish and spoon the breadcrumb mixture on top. Press it down with a spoon. When the veg are halfway through cooking, drizzle the fish with oil and bake on the middle shelf of the oven until the crumbs are golden and the fish is cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Meanwhile, once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add to a bowl with the remaining mayonnaise and season with salt and pepper. Mix well.
When everything is ready, serve the sea bass on your plates with the roasted potatoes and honey mustard carrots alongside. Serve with the lemon wedges for squeezing over and the garlic mayo for dipping. Enjoy!
