Seabass with Roasted New Potatoes
with Rainbow Chard and Asparagus with a Lemony Butter Sauce
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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
350
Salad Potatoes
15
Capers
1
Dill
150
Rainbow Chard
2
Sea Bass Fillets
(Contains Fish)
200
Asparagus
1
Garlic Clove
½
Lemon
60
Unsalted Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve the potatoes lengthways and pop onto a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until golden and cooked through, 25-30 mins, turning halfway through.
Meanwhile, trim the bottom 2cm off of the asparagus and discard. Cut into thirds widthways. Zest and halve the lemon. Roughly chop the dill (stalks and all). Peel and grate the garlic (or use a garlic press).
About 15 mins before the potatoes are done, heat a drizzle of oil in a large frying pan over medium high heat. Add the garlic and asparagus and stir fry for 1 minute then add the rainbow chard, season with salt and pepper and mix well. Add the lemon zest and a splash of water then cover with a lid (or some foil) and cook until the asparagus and rainbow chard are tender, 4-5 mins. Lower the heat if you need to. Remove from the heat and set aside.
While the vegetables are cooking, heat a drizzle of oil in another large frying pan over medium high heat. Season the seabass with salt and pepper and once the oil is hot, carefully lay in the pan skin side down. Cook for 2-3 mins, then carefully turn over and continue to cook for 2 mins on the other side. IMPORTANT: The fish is cooked when opaque in the middle.
Once the fish is cooked, transfer to your plates and cover with foil, don't wash up your pan! Wipe out the pan (careful, it's hot!) then return the pan to low heat. Squeeze in the lemon juice and gradually stir in the butter until melted and combined. Stir in the dill and capers - this is your sauce! Remove from the heat, taste and add salt and pepper if you feel it needs it.
Reheat the veg if necessary. Add the potatoes and vegetables to the plate with the seabass and spoon over the buttery sauce. Cut any remaining lemon into wedges and serve alongside for squeezing over. Enjoy!
