Blackened White Bass
with Crispy Potatoes and Blistered Summer Vegetables
For a lighter preparation of the Southern take on battered fish, we’re blackening a local Lake Erie fish with a potent mix of spices. A side of crispy roasted potatoes and caramelized vegetables complements the dish!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Whitefish
(Contient Poisson)
340 g
Pomme de terre Yukon
185 g
Poivron rouge
113 g
Haricots verts, parés
113 g
Oignon, haché
1 pièce(s)
Citron
14 g
Coriandre
2 gousse(s)
Ail
1 cc
Blackening Seasoning
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Poivre*
pièce(s)
Huile*
Informations nutritionnelles
Instructions
Preheat your oven to 450°F. Start prepping when your oven comes up to temperature!
Bake the potatoes: Wash and cut the potatoes into ½-inch cubes. Toss them on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through, until golden-brown, 25-30 mins.
Prep: Meanwhile, wash and dry remaining produce. Trim the ends off the green beans. Finely chop the cilantro. Cut the lemon into wedges. Mince or grate the garlic.
Blister the vegetables: Heat a drizzle of oil in a large non-stick pan over medium-high heat. Add the green beans, onion, and bell pepper and cook, stirring occasionally, for 7-8 mins until softened and slightly blistered. Add the garlic and cook for 30 secs until fragrant. Stir in half the chopped cilantro. Transfer vegetables to a plate.
Cook the fish: In a small bowl, stir the blackening seasoning with a pinch of salt, pepper and a drizzle of oil. Rub the mixture on both sides of the fish. Add the fish to the pan over medium heat and cook 3-4 mins per side, until cooked through.
Finish and serve: Plate the potatoes and blistered vegetables, then top with the blackened fish. Serve with lemon wedges, a sprinkle of the remaining cilantro, and enjoy!