Crispy Skinned Sea Bass
with Salsa Verde, Green Beans and Potatoes
Oh salsa verde, you cheeky little green sauce that makes eyes widen with joy, jaws drop with disbelief and forks fall to the floor (in slow motion). You may be green and mistaken for a pesto of kinds, but a pesto you are not! You’re your own sauce through and through. Stay who you are salsa verde, HelloFresh loves you.
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
150
Green Beans
450
Potatoes
1
Garlic Clove
30
Olives
1
Flat Leaf Parsley
½
Lemon
2
Sea Bass Fillets
(Contains Fish)
Not included in your delivery
2
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks. Pop them 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, peel the garlic, pop into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add it to your potato baking tray and roast until soft, 10-12 mins, then carefully remove. Chop the olives into the smallest pieces as you can. Chop the parsley (stalks and all) as finely as you can. Halve the lemon.
Mix the chopped parsley with the chopped olives, half the lemon juice and the olive oil for the salsa (see ingredients for both amounts) in a small bowl. Mix together thoroughly and leave to the side.
Trim the green beans. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 3-4 mins. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Transfer to a plate and cover with foil to keep warm.
About 6 mins before the potatoes are cooked, wipe out your (now empty) frying pan and pop on medium-high heat. Add a drizzle of oil and once hot, lay in the sea bass skin-side down, season with salt and pepper and cook until the skin is golden brown, 2-3 mins, then turn over and cook for a further 2 mins. TIP: Don't move the fish while it's cooking skin-side down or you won't get a crispy skin. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Carefully remove your garlic from its parcel and mash with a fork. Add to the olive salsa and mix together. Serve the sea bass on plates with the beans and crispy potatoes alongside. Drizzle your salsa verde on top. Serve with any remaining lemon chopped into wedges for squeezing over. Enjoy!
