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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
Energy (kJ)2288.648 kJ
Calories547 kcal
Fat27 g
Saturated Fatnull g
Carbohydrate50 g
Sugarnull g
Dietary Fiber10 g
Protein37 g
Cholesterolnull mg
Sodium435 mg
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!