Korma Baked Sea Bass and Chips
with Garlic Butter Peas and Mango Chutney
With warming spices and punchy flavour, this Korma Baked Sea Bass and Chips has been designed by our chefs for a balanced lifestyle. Part of the leafy kale family, cavolo nero (which translates as 'black cabbage' is characterised by its intensely dark green leaves.
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
50 grams
Korma Curry Paste
(Contains Mustard)
2 unit(s)
Sea Bass Fillets
(Contains Fish)
200 grams
Broccoli Florets
40 grams
Mango Chutney
1 unit(s)
Garlic Clove
120 grams
Peas
Not included in your delivery
2 tbsp
Mayonnaise
20 grams
Butter
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, add the korma curry paste to 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 fish onto one side of a lined large baking tray.
Add the broccoli to the other side of the tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Once the chips have been in the oven for 12 mins, pop the fish and broccoli tray onto the middle shelf.
Bake until the fish is cooked and the broccoli is crispy and slightly charred, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, in a small bowl, combine the mango chutney and mayo (see pantry for amount). Set aside.
Peel and grate the garlic (or use a garlic press).
About 5 mins before the chips are ready, melt the butter (see pantry for amount) in a small frying pan on medium-high heat.
Add the peas and stir-fry until piping hot, 2-3 mins.
Stir in the garlic and cook for a further 30 secs then season with salt and pepper and remove from the heat.
When everything's ready, serve the korma sea bass with the chips, roasted broccoli and garlic peas alongside.
Finish with a dollop of mango chutney mayo.
Enjoy!
