Sea Bass and Tarragon Sauce
with Smashed Potatoes and Green Beans
This delicious Sea Bass and Tarragon Sauce has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
150 grams
Green Beans
¼ bunch(es)
Tarragon
1 unit(s)
Garlic Clove
2 unit(s)
Sea Bass Fillets
(Contains Fish)
10 grams
Vegetable Stock Paste
(Contains Celery)
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 3cm chunks (no need to peel). Pop 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 for 20 mins - you'll roast them for longer once you've crushed them.
Meanwhile, trim and halve the green beans.
Pick the tarragon leaves from their stalks and roughly chop (see ingredients for amount, discard the stalks).
Peel and grate the garlic (or use a garlic press).
When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.
Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.
Meanwhile, bring a medium saucepan of water with 1/2 tsp salt to the boil for the green beans.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the fish with salt and pepper.
Once hot, carefully place your sea bass into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.
Once cooked, transfer to your serving plates and cover with foil to keep warm. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, add the green beans to the pan of boiling water and cook until just tender, 4-6 mins.
Once cooked, drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil if you'd like.
While the beans cook, pop the (now empty) frying pan on medium-high heat with a drizzle of oil. Add the garlic and cook, 30 secs.
Stir in the veg stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until reduced by half. Remove from the heat.
Stir through the soured cream and tarragon until piping hot. Season to taste with salt and pepper if needed.
When everything's ready, serve the smashed potatoes and green beans alongside the sea bass.
Spoon over the tarragon sauce to finish.
Enjoy!
