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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Whitefish
(Contains Fish)
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
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!
