Fried Lemon-Pepper Sea Bass
with Steak-Cut Potatoes and Garlicky Green Beans- Sea bass
- Egg
- Mustard
- Milk
- Triticale
- Mustard
- Wheat
- Sesame
- Soy
- Peanuts
- Sulphites
- Milk
- Tree nuts
- May contain traces of allergens
- Fish
- Egg
- Crustaceans
- Gluten
Ingredients: Red potato • Sea bass fillets • Green beans • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Cornmeal (degermed yellow cornmeal) • Chives • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Garlic.
Ingredients
280 g
Sea Bass
(Contains: Sea bass)
3 g
Lemon-Pepper Seasoning
(Contains: Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts, May contain traces of allergens)
¼ cup
Cornmeal
(Contains: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans, May contain traces of allergens)
350 g
Red Potato
8 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Lemon
7 g
Chives
170 g
Green Beans
1 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes, half the Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden.
- Meanwhile, trim green beans.
- Peel, then mince or grate garlic.
- Zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Thinly slice chives.
- To a small bowl, add mayo and 1/2 tbsp (1 tbsp) lemon juice. Stir to combine. Season with salt and pepper. Set aside.
- Meanwhile, to a shallow dish, add cornmeal.
- Pat fish dry with paper towels, then season with remaining Lemon-Pepper Seasoning and salt.
- Remove 1 tbsp (2 tbsp) lemon mayo from the small bowl. Spread mayo evenly over flesh sides of fish.
- Working with one fillet at a time, add fish mayo-sides down, to the cornmeal mixture, pressing gently to adhere.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add green beans and 1/3 cup (2/3 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter and half the garlic. Cook for 1 min, stirring often, until fragrant and green beans are tender-crisp. Season with salt and pepper.
- Transfer to a plate. Cover to keep warm.
- Carefully wipe the pan clean.
- Reheat the same pan over medium-low.
- When hot, add 1 tbsp oil, then sea bass, flesh-sides down. (NOTE: For 4 servings, cook sea bass in two batches, using 1 tbsp oil per batch.) Cook for 3-4 min, until crispy. Flip and cook for 2-3 min, until sea bass is cooked through.**
- To the lemon mayo, add half the chives, lemon zest and remaining garlic.
- Divide potatoes, green beans and fish between plates.
- Sprinkle remaining chives over top.
- Squeeze a lemon wedge over top.
- Serve lemon mayo alongside for dipping.
