Korma Baked Sea Bass and Chips
with Fragrant Peas and Mango Chutney
This Korma Baked Sea Bass and Chips is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
1
Coriander
1
Garlic Clove
1
Echalion Shallot
50
Korma Curry Paste
(Contains Mustard)
2
Sea Bass Fillets
(Contains Fish)
120
Peas
40
Mango Chutney
Not included in your delivery
20
Butter
2
Mayonnaise
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 the chips 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, 25-30 mins. Turn halfway through.
Meanwhile, roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Halve, peel and chop the shallot into small pieces.
Add the korma style paste into a medium bowl and season with salt and pepper.
Pat the sea bass with kitchen paper to remove any excess moisture, then add to the bowl. Use your hands to coat the fish well.
Lay the korma sea bass fillets onto a lined baking tray, skin-side down.
Once the chips have been in the oven for 15 mins, pop the tray onto the middle shelf and bake until the fish is cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
When the chips have 5 mins of cooking time left, melt the butter (see pantry for amount) in a small frying pan on medium-high heat.
Stir in the shallot and cook until softened, 3-4 mins. Add the garlic and cook for 1 min more, then add the peas.
Stir-fry until piping hot, 2-3 mins. Season to taste with salt and pepper.
Meanwhile, in a small bowl, mix together the mango chutney and mayo (see pantry for amount).
When the peas are cooked, add half the coriander to the pan and stir through until wilted.
When everything's ready, plate up the korma sea bass with the chips and peas alongside.
Finish with a dollop of mango chutney mayo and a sprinkle of the remaining coriander over the top.
Enjoy!
