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Blackened White Bass

Blackened White Bass

with Crispy Potatoes and Blistered Summer Vegetables

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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!

Tags:Lactose FreeEat FirstGluten free
Allergens:Fish/Poisson

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Whitefish

(ContainsFish/Poisson)

340 g

Yukon Potato

185 g

Red Bell Pepper

113 g

Green Beans, trimmed

113 g

Onion, chopped

1 unit

Lemon

14 g

Cilantro

2 clove

Garlic

1 tsp

Blackening Seasoning

Not included in your delivery

unit

Salt*

unit

Pepper*

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories547 kcal
Energy (kJ)2288.648 kJ
Fat27 g
Saturated Fatnull g
Carbohydrate50 g
Sugarnull g
Dietary Fiber10 g
Protein37 g
Cholesterolnull mg
Sodium435 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.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 450°F. Start prepping when your oven comes up to temperature!

2

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.

3

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.

4

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.

5

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.

6

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!