Zesty Crumbed Sea Bass and Lemon Aioli
with Paprika Chips and Garlicky Green Beans
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
1 sachet(s)
Smoked Paprika
2 unit(s)
Garlic Clove
150 grams
Green Beans
1 unit(s)
Lemon
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Dried Oregano
2 unit(s)
Sea Bass Fillets
(Contains Fish)
64 grams
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1.5 tbsp
Olive Oil for the Crumb
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, sprinkle over the smoked paprika, 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, bake on the middle shelf until golden, 30-35 mins.
Meanwhile, pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Trim the green beans. Zest and cut the lemon into wedges.
In a small bowl, combine the breadcrumbs, dried oregano, lemon zest and olive oil for the crumb (see pantry for amount). Season with salt and pepper.
Pat the sea bass dry with kitchen paper and lay the fillets, skin-side down, onto a lined large baking tray. Season with salt and pepper.
Spread half the mayonnaise over the top of the fish and top with the zesty breadcrumb mixture. Press it down with a spoon.
When the chips are halfway through cooking, turn them.
At the same time, add the garlic parcel to the sea bass tray and bake on the top shelf until the crumbs are golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, peel and grate the remaining garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Season with salt and pepper, then remove from the heat and cover to keep warm.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In another small bowl, combine the remaining mayonnaise with the roasted garlic and a squeeze of lemon juice. Season with salt and pepper.
Share the sea bass, paprika chips and green beans between your plates.
Serve the lemon aioli on the side for dipping and the remaining lemon wedges alongside for squeezing over.
Enjoy!
