Crunchy Lemon Pepper Fried Sea Bass
with Steak Cut Potaotes and Beans
You don't have to catch the fish of the day for this flavoursome fish fry! Served with green beans and potatoes, none of the hard work!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Sea Bass
(Contains Sea bass)
½ tbsp
Lemon-Pepper Seasoning
(May contain Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
¼ cup
Cornmeal
(May contain Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans)
350 g
Red Potato
8 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Lemon
7 g
Chives
1 tbsp
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
170 g
Green Beans
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
- Remove any brown spots from potatoes and quarter.
- To a parchment-lined baking sheet, add potatoes, half the Zesty Garlic Spice Blend 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 beans.
- Zest, then juice half the lemon. Cut 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, to taste. Set aside.
- Pour cornmeal into a shallow bowl.
- Pat fish dry with paper towels, then season with lemon-pepper seasoning and salt.
- Remove 1 tbsp (2 tbsp) lemon-mayo from small bowl. Spread mayo over tops ot fish.
- Working with one fillet at a time, add fish mayo-side down, to the cornmeal mixture, then press gentrly to adhere.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil, then sea bass, skin-side down. (NOTE: For 4 servings, cook sea bass in two batches, using 1/2 tbsp oil per batch.) Cook for 4-5 min, until skin is crispy. Flip and cook for 2-3 min, until sea bass is opaque and cooked through.**
- Carefully, wipe the pan clean.
- Heat the same pan (used in step 4) over medium-high. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter and remaining Zesty Garlic Spice Blend. Cook for 1 min, stirring often, until fragrant and green beans are tender-crisp. Season with salt and pepper.
- Divide potatoes, beans and fish between plates.
- Serve remaining lemon-mayo on the side for dipping.
- Squeeze over a lemon wedge, if desired.