Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make mash
Peel and roughly chop the carrots and parsnips. Add the carrot and parsnips to a pan of boiling salted water. Cook over a medium heat for 15 min or until soft. Once the carrot and parsnips are soft, drain and return them to the pan. Mash until smooth and season with salt and pepper.
Meanwhile, peel and mince the garlic. Peel and slice the shallots. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice half of the lemon and slice the remaining lemon into round slices. Finely chop the parsley.
3 Prep fish
Add the corn starch to a plate and season it with salt and pepper. Turn the seabass in the seasoned cornstarch.
4 Fry fish
Heat a non-stick pan over a medium heat with a generous drizzle of vegetable oil. Once hot, add the seabass and fry for 2-3 min on each side until nicely browned and cooked through. Remove from the pan and set aside. Reserve the pan (just wipe it clean, don't wash it!).
5 Make sauce
Return the pan to a medium heat with a second drizzle of oil. Once hot, add the shallots, garlic and a pinch of salt. Cook for 1-2 min. Add the stockcube and measuredwater. Bring to a simmer and cook for 3 min.
Add the capers and the lemon slices to the pan. Remove the pan from the heat and immediately add the butter, parsley, 1/1.5/2 tbsp of lemonjuice and 0.5/0.75/1 tsp of lemonzest. Whisk until the sauce begins to thicken. Return the seabass to the pan. Season with a pinch of blackpepper. Plate the root veg mash and serve the seabass and sauce to the side.