Almond-Crusted Sea Bass
with Dilly Wild Rice and Citrus Salad
Ingredients: Sea bass fillets • Orange • Wild rice medley (parboiled rice, wild rice) • Lemon • Arugula and spinach mix • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Shallot • Almonds • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Dill.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
280 g
Sea Bass
(Contains: Sea bass)
28 g
Almonds, sliced
(Contains: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Almonds)
1 tbsp
Garlic Puree
(Contains: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg, May contain traces of allergens)
7.5 g
Vegetable Stock Powder
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
½ cup
Wild Rice Medley
7 g
Dill
1 unit(s)
Orange
56 g
Arugula and Spinach Mix
1 unit(s)
Lemon
4 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Shallot
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - Using a strainer, rinse rice until water runs clear.
- To a medium pot, add wild rice medley, 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and vegetable stock powder. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook for 18-20 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Fluff with fork.
- Meanwhile, open one side of the package of almonds. Using a rolling pin or heavy-bottomed pot, crush almonds in their package until broken into small crumbs (or very finely chop if you like).
- Heat a large non-stick pan, over medium-high. When hot, add almonds. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Roughly chop dill.
- Peel, then finely chop shallot.
- To a large bowl, add shallots, 1 tbsp (2 tbsp) lemon juice, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil. Whisk to combine, then set aside.
- In a small bowl, combine mayo and lemon zest. Reserve half of the lemon mayo in a small bowl and stir in garlic puree.
- Pat sea bass dry with paper towels. Season with salt and pepper.
- Arrange sea bass on a parchment-lined baking sheet.
- Spread lemon-garlic mayo mixture over top of fish.
- Sprinkle with almonds, pressing gently to adhere.
- Roast in the top of the oven for 8-11 min, until sea bass is cooked through.**
- Meanwhile, cut a piece off the top and bottom of the orange. Place a flat end on a cutting board and cut the peel away from the flesh from top to bottom, turning the orange as you go.
- When peeled completely, cut orange into 1/4-inch slices.
- To bowl with dressing, add arugula and spinach mix and orange segments. Season with salt and pepper. Toss to coat.
- Stir half the dill into rice.
- Divide rice, salad and fish between plates.
- Sprinkle with remaining dill.
- Serve with remaining lemon mayo alongside.
