Cornmeal-Crusted Cajun Sea Bass
with Remoulade and Apple-Celery Salsa
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
280 g
Sea Bass
(Contains: Sea bass)
7 g
Cajun Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
¼ cup
Cornmeal
(May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, Sulphites, Fish, Egg, 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: Mustard, Egg May contain traces of: Sesame, Soy, Wheat, Milk, Sulphites, Fish, Egg, Crustaceans, Gluten)
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
170 g
Green Beans
Nutrition Values
Cooking Steps
- 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.)
