Cornmeal-Crusted Cajun Sea Bass

Name: Cornmeal-Crusted Cajun Sea Bass with Remoulade and Apple-Celery Salsa
Total time: 30 min
Yield: 2
Cuisine: Cajun
Ingredients: 280 g Sea Bass; 1 tbsp Cajun Spice Blend; ¼ cup Cornmeal; 1 unit(s) Granny Smith Apple; 3 unit(s) Celery; 1 unit(s) Lemon; 7 g Chives; 2 unit(s) Sweet Potato; 1 tbsp Creamy Horseradish Sauce; 1 unit(s) Sour Cream; 170 g Green Beans, trimmed

with Remoulade and Apple-Celery Salsa

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Tags:

Spicy

Allergens:

Sea bass

•Sulphites

•Soy

•Egg

•Mustard

•Milk

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

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

280 g

Sea Bass

(Contains Sea bass)

1 tbsp

Cajun Spice Blend

(Contains Sulphites May contain Soy, Wheat, Sulphites, Tree nuts, Mustard, Sesame, Triticale, Peanuts, Milk)

¼ cup

Cornmeal

(May contain Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans)

1 unit(s)

Granny Smith Apple

3 unit(s)

Celery

1 unit(s)

Lemon

7 g

Chives

2 unit(s)

Sweet Potato

1 tbsp

Creamy Horseradish Sauce

(Contains Sulphites, Soy, Egg, Mustard May contain Sesame, Fish, Wheat, Milk, Soy, Tree nuts, Mustard, Crustaceans, Sulphites, Gluten, Egg)

1 unit(s)

Sour Cream

(Contains Milk)

170 g

Green Beans, trimmed

Nutrition Values

Calories430 kcal

Fat7 g

Saturated Fat2.5 g

Carbohydrate75 g

Sugar21 g

Dietary Fiber13 g

Protein26 g

Cholesterol50 mg

Sodium470 mg

Trans Fat2 g

Potassium1350 mg

Calcium150 mg

Iron3.5 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.

Instructions

Peel, then cut sweet potatoes into 1-inch pieces.
mash with 2 tbsp butter

Meanwhile, cut half apple.
Quarter celery lengthwise, then cut 1/4-inch pieces.
Thinly slice chives.
Trim, then halve green beans.
Juice half the lemon, then cut remaining lemon into wedges.

Add green beans, 2 tbsp water and 1/2 tbsp oil (dbl both for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine.
Roast in the top of the oven until green beans are tender and slightly blistered, 12-14 min.

Meanwhile, add 1/2 tbsp lemon juice and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with a pinch of salt, then stir until sugar dissolves.
Add apples, celery and half the chives, then toss to combine. Set aside.
Add Creamy Horseradish Sauce, sour cream and 1/2 tsp Cajun Spice Blend (dbl for 4 ppl) to another small bowl. Season with salt and pepper, to taste, then stir to combine.

Heat a large non-stcik pan over medium-high heat.
Meanwhile, pat sea bass dry with paper towels. Drizzle, then brush 1 tbsp oil (dbl for 4 ppl). Season both sides with salt and remaining Cajun Spice Blend.
With the skin facing down, evenly sprinkle cornmeal over top, then pat gently to adhere.
When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then fish, skin-side down. Cook 4-5 min, then flip. Cook until golden-brown and cooked through, 2-3 min. (TIP: If cornmeal coating starts to get too dark, reduce the heat to medium-low.)