Cheesy Crusted Sea Bass
with Roasted Potatoes and Honey Mustard Carrots
This delicious Cheesy Crusted Sea Bass has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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)
1
Garlic Clove
20
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Mixed Herbs
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2
Sea Bass Fillets
(Contains Fish)
64
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
½
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 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. Season, then toss to coat and spread out. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
When your oven is hot, roast the potatoes and carrots on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
In a small bowl, combine the breadcrumbs, mixed herbs, hard Italian style cheese and olive oil for the crumb (see pantry for amount).
Pop the garlic parcel onto the baking tray with the veg to roast until soft, 10-12 mins.
Pat the sea bass with kitchen paper to remove any excess moisture, then lay, skin-side down, onto a lined baking tray.
Spread half the mayonnaise over the top of the fish and top with the cheesy crumb. Press it down with a spoon.
When the veg are halfway through cooking, bake the fish on the middle shelf of your oven 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.
Once the garlic has roasted and 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's ready, serve the sea bass on your plates with the roasted potatoes and honey mustard carrots alongside.
Serve with the garlic mayo on the side for dipping.
Enjoy!
