Panko-Topped Sea Bass
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Panko-Topped Sea Bass

Panko-Topped Sea Bass

with Roasted Veggies and Lemony Pesto Drizzle

Fresh and hearty, this crispy-topped fish dinner is hearty and fresh at the same time. Roasted broccolini, squash and red onions are the perfect side and a fresh lemony drizzle brings it all together!

Sea Bass/Bar

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

280 g

Sea Bass

(Contains Sea Bass/Bar)

113 g

Red Onion

170 g

Butternut Squash, cubes

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Basil Pesto

(Contains Milk)

¾ tsp

Garlic Salt

1 unit


340 g


2 tbsp


(Contains Egg, Mustard)

Not included in your delivery

¾ tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories460 kcal
Fat26 g
Saturated Fat3.5 g
Carbohydrate36 g
Sugar10 g
Dietary Fiber8 g
Protein34 g
Cholesterol65 mg
Sodium1050 mg
Trans Fat0.1 g
Potassium1350 mg
Calcium150 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Small Bowl
Measuring Spoons
Baking Sheet
Parchment Paper
Medium Non-Stick Pan
Shallow Dish
Paper Towel



Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut onion into 1-inch pieces.Trim ends off broccolini, then halve any larger stalks lengthwise. Leave thinner stalks whole.Add broccolini and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper.Zest, then juice half the lemon. Cut remaining lemon into wedges. Add pesto, mayo and lemon zest to a small bowl, then stir to combine. (NOTE: This is your pesto mayo.)Reserve half the pesto mayo in another small bowl. Set aside.

Roast veggies

Add onions, squash and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to combine. Roast veggies in the middle of the oven, 10-11 min.Flip veggies, then add broccolini to the other side of the baking sheet. Return to the middle of the oven. Continue roasting until all veggies are tender, 10-11 min.

Make panko topping

Meanwhile, heat a medium non-stick pan over medium-high heat. Add 2 tsp (4 tsp) oil, then panko. Toast, stirring often, until golden-brown, 2-3 min. Transfer toasted panko to a shallow dish.Season with salt and pepper, then toss to combine. Set aside.

Prep and cook sea bass

Pat sea bass dry with paper towels. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Arrange on an unlined baking sheet. Spread pesto mayo from one of the small bowls over tops of sea bass. Sprinkle with toasted panko, pressing gently to adhere. Roast in the top of the oven until sea bass is cooked through, 8-11 min.**

Make lemony pesto drizzle

Add 1 tsp (2 tsp) lemon juice to the other small bowl with reserved pesto mayo. Whisk to combine. Set aside.

Finish and serve

Divide roasted veggies and panko-topped sea bass between plates. Drizzle veggies with lemony pesto drizzle. Squeeze a lemon wedge over top, if desired.