Herby Crumbed Sea Bass and Handcut Chips
with Homemade Tartare Sauce, Garlicky Green Beans and Salad
This Herby Crumbed Sea Bass and Handcut Chips is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
½
Lemon
1
Flat Leaf Parsley
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
15
Capers
64
Mayonnaise
(Contains Egg, Mustard)
2
Sea Bass Fillets
(Contains Fish)
125
Premium Tomato Mix
1
Garlic Clove
150
Green Beans
50
Baby Leaf Mix
Not included in your delivery
1
Olive Oil for the Crumb
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Zest and halve the lemon. Finely chop the parsley (stalks and all).
In a small bowl, combine the lemon zest, breadcrumbs, half the parsley and the olive oil for the crumb (see ingredients for amount). Season with salt and pepper, then set the herby crumb aside.
Finely chop the capers, then pop into another small bowl. Mix in the remaining parsley, three quarters of the mayo and a squeeze of lemon juice. Season to taste, then set your tartare sauce aside.
Lay the sea bass, skin-side down, onto a baking tray lined with baking paper.
Spread the remaining mayo over the top of the fillets, then top with the herby crumb. Press it down with a spoon and drizzle with oil.
When the chips are about halfway through cooking, bake the fish on the middle shelf of the oven until golden, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
While the fish bakes, squeeze half the lemon juice into a large bowl and add the olive oil for the dressing (see ingredients for amount). Season with salt and pepper and mix together.
Halve the tomatoes and pop them into the bowl with the dressing. Toss together and set aside.
Peel and grate the garlic (or use a garlic press). Trim the green beans.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil.
Cook until the beans are tender, 4-5 mins, then remove from the heat.
When everything is ready, add the baby leaves to the tomato bowl and toss together.
Plate up the sea bass with the chips and green beans alongside. Season the chips with salt and pepper.
Serve with the bowl of salad and a dollop of tartare sauce for dipping. Cut any remaining lemon into wedges for squeezing over. Enjoy!
