Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2367 / 569
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil potatoes
Preheat the oven to 200°C/180°C fan. Wash the potatoes and chop them into bite-size pieces. Cook them in a pot of salted boiling water for 15-20 min or until tender. Once cooked, drain and leave them to steam dry in a colander.
Tip!Boil the potatoes ahead of time! The cooler they are before roasting, the crispier they will become!
2 Roast tomatoes
Meanwhile, place the whole cherrytomatoes on a large baking tray. Drizzle with oliveoil. Give the tray a good shake until the tomatoes are coated. Roast for 25 min.
Meanwhile, peel and mince the garlic. Finely chop the parsley leaves.
4 Make garlic butter
Heat a pot or pan over a medium-low heat with the butter and garlic. Once melted, cook for 1 min. Add the chopped parsley and capers and cook for 1-2 min further. Make sure not to burn the butter or garlic! Set aside to infuse.
5 Roast potatoes
Place the drained potatoes on a second baking tray. Drizzle generously with oil, crush with a fork and season with salt. Bake, on the top shelf, for 20 min until crisp.
6 Fry seabass
Meanwhile, pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a pan with a drizzle of oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1 min further. Serve the seabass alongside the potatoes and tomatoes. Drizzle the potatoes with the garlicbutter.