Sea Bass, Garlic Butter and Crushed Potatoes

with Roasted Cherry Tomatoes
While this one's simple to prep, it's bound to impress!
Cals 565 · Prot 37 · Carbs 55 · Fat 24
Family-Friendly
Calorie smart
Try Hello Chef Now
40 min
Sea Bass, Garlic Butter and Crushed Potatoes with Roasted Cherry Tomatoes
While this one's simple to prep, it's bound to impress!
Cals 565 · Prot 37 · Carbs 55 · Fat 24
Family-Friendly
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Seabass and butter
Seabass
330 Grams
Garlic cloves
3 Piece
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

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil potatoes

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.
Roast tomatoes

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 for 25 min.
Prep

3 Prep

Meanwhile, peel and mince the garlic. Finely chop the parsley leaves. 
Make garlic butter

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. 
Roast potatoes

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. 
Fry seabass

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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