Cheesy Crusted Sea Bass
with Roasted Potatoes, Honey Mustard Carrots and Parsnips
Designed by our chefs for a balanced lifestyle, this Cheesy Crusted Sea Bass hits the spot. The cheesy crumb brings flavour to the delicate sea bass, with honey mustard dressed carrots and potatoes making this a wholesome meal.
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
2 unit(s)
Carrot
2 unit(s)
Parsnip
1 unit(s)
Garlic Clove
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Mixed Herbs
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
15 grams
Honey
10 grams
Wholegrain Mustard
(Contains Mustard)
2 unit(s)
Sea Bass Fillets
(Contains Fish)
64 grams
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
½ 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 chunks (no need to peel).
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. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the carrots and parsnips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots and parsnips onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the middle shelf of your oven until tender, 20-25 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.
Pop the garlic parcel into the oven and roast until soft, 10-12 mins.
In a small bowl, combine the breadcrumbs, mixed herbs, hard Italian style cheese and olive oil for the crumb (see pantry for amount).
When the carrots and parsnips have 10 mins remaining, remove the tray from the oven. Drizzle over the honey and wholegrain mustard. Toss to coat.
Pat the sea bass with kitchen paper to remove any excess moisture, then lay, skin-side down, alongside the carrots. Season with salt and pepper.
Spread half the mayonnaise over the top of the fish and top with the cheesy crumb. Press it down with a spoon.
Return to the oven and bake until the carrots and parsnips are tender and 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.
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 small 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 and parsnips alongside.
Serve with the garlic mayo for dipping.
Enjoy!
