Almond-Crusted Sea Bass
with Dilly Wild Rice and Citrus Salad
Coated with almonds for a nutty crunch, this fish recipe is one of those much appreciated hands-off dinners that look like you were in a hot kitchen all day! Savoury wild rice, a crisp salad with orange slices and a lemon aioli elevates this plate to guest worthy status!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Sea Bass
(Contains Sea bass)
28 g
Almonds, sliced
(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
7.5 g
Vegetable Stock Powder
(Contains Soy, Sulphites May contain 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, Mustard May contain 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
Utensils
Cooking Steps
- 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 heat.
- 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 heat. When hot add almonds. Toast, stirring often, until golden-brown, 2-3 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Roughly chop dill.
- Peel, then finely chop shallot.
- To 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 in separate small bowl and stir in garlic puree.
- Pat sea bass dry with paper towels. Season with salt and pepper.
- Arrange on an unlined baking sheet.
- Spread lemon mayo with added garlic over top of fish.
- Sprinkle with almonds, pressing gently to adhere.
- Roast in the top of the oven until sea bass is cooked through, 8-11 min.**
- Meanwhile, cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, cut the peel away from the flesh from top to bottom, turning orange as you go.
- When peeled completely, cut orange into 1/4-inch slices.
- To bowl with dressing, add arugula and spinach mix and oranges. 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, without garlic, alongside.
