Sea Bass, Garlic Butter and Crushed Potatoes

with Roasted Cherry Tomatoes

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Instructions

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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.

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2 Roast tomatoes

Meanwhile, place the whole cherry tomatoes on a large baking tray. Drizzle with olive oil. Give the tray a good shake until the tomatoes are coated. Roast in the oven for 25 min.

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3 Prep

Meanwhile, peel and crush or finely chop the garlic. Finely chop the parsley leaves. 

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4 Make garlic butter

Heat a pot or pan over a medium-low heat with the butter and chopped 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. 

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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. 

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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 garlic butter.

Tips for fussy eaters

Leave the parsley and capers out!

Pro tip

Boil the potatoes ahead of time! The cooler they are before roasting, the crispier they will go!

While this one's simple to prep, it's bound to impress!

Cooking Time: 40 min

Cals 565 · Prot 37 · Carbs 55 · Fat 24

Gluten-Free

Ingredients

Number of people

Seabass and butter

Seabass 330 Grams
Garlic cloves 3 Pieces
Fresh parsley 15 Grams
Salted butter 50 Grams
Capers 20 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp

Side

Potatoes 600 Grams
Salt 1 Tsp
Cherry tomatoes 150 Grams
Olive oil 1 Tbsp
Vegetable oil 1 Tbsp

While this one's simple to prep, it's bound to impress!

Cooking Time: 40 min

Cals 565 · Prot 37 · Carbs 55 · Fat 24

Gluten-Free

Instructions

photo

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.

photo

2 Roast tomatoes

Meanwhile, place the whole cherry tomatoes on a large baking tray. Drizzle with olive oil. Give the tray a good shake until the tomatoes are coated. Roast in the oven for 25 min.

photo

3 Prep

Meanwhile, peel and crush or finely chop the garlic. Finely chop the parsley leaves. 

photo

4 Make garlic butter

Heat a pot or pan over a medium-low heat with the butter and chopped 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. 

photo

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. 

photo

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 garlic butter.

Tips for fussy eaters

Leave the parsley and capers out!

Pro tip

Boil the potatoes ahead of time! The cooler they are before roasting, the crispier they will go!

Ingredients

Number of people

Seabass and butter

Seabass 330 Grams
Garlic cloves 3 Pieces
Fresh parsley 15 Grams
Salted butter 50 Grams
Capers 20 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp

Side

Potatoes 600 Grams
Salt 1 Tsp
Cherry tomatoes 150 Grams
Olive oil 1 Tbsp
Vegetable oil 1 Tbsp
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