Sea Bass in Lemon, Garlic and Chive Butter
with Roast Potatoes and Broccoli
This delicious Sea Bass in Lemon, Garlic and Chive Butter has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
1
Chives
1
Garlic Clove
½
Lemon
1
Broccoli
2
Sea Bass Fillets
(Contains Fish)
Not included in your delivery
30
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). 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, roughly chop the chives (use scissors if easier). Zest and quarter the lemon. Peel and grate the garlic (or use a garlic press).
Cut the broccoli into florets (like small trees), halving any large ones.
Pop the broccoli onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
When the potatoes have roasted for 15-20 mins, pop the broccoli onto the middle shelf.
Roast until the edges are crispy and slightly charred, 10-15 mins.
While everything cooks, melt the butter (see pantry for amount) in a large frying pan on medium-high heat with a drizzle of oil.
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.
Add the chives and garlic to the fish pan and squeeze in half the lemon juice.
Spoon the flavoured butter over the fish for 1-2 mins, then remove from the heat. IMPORTANT: The fish is cooked when opaque in the middle.
When ready, plate up the sea bass with the roasted broccoli and potatoes alongside.
Spoon the melted butter from the pan over the fish and sprinkle with the lemon zest to finish.
Serve the remaining lemon wedges alongside for squeezing over.
Enjoy!
