Crunchy Lemon Pepper Fried Sea Bass

Name: Crunchy Lemon Pepper Fried Sea Bass with Steak Cut Potaotes and Beans
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 280 g Sea Bass; 3 g Lemon-Pepper Seasoning; ¼ cup Cornmeal; 350 g Red Potato; 8 tbsp Mayonnaise; 1 unit(s) Lemon; 7 g Chives; 7 g Zesty Garlic Blend; 170 g Green Beans; 1 tbsp Butter*; 2 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Steak Cut Potaotes and Beans

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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!

Tags:

Discovery

Allergens:

Sea bass

•Egg

•Mustard

•Sulphites

•Milk

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.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

280 g

Sea Bass

3 g

Lemon-Pepper Seasoning

¼ cup

Cornmeal

350 g

Red Potato

8 tbsp

Mayonnaise

1 unit(s)

Lemon

7 g

Chives

7 g

Zesty Garlic Blend

170 g

Green Beans

Not included in your delivery

1 tbsp

Butter*

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories870 kcal

Fat65 g

Saturated Fat12 g

Carbohydrate57 g

Sugar7 g

Dietary Fiber8 g

Protein26 g

Cholesterol100 mg

Sodium900 mg

Trans Fat2.5 g

Potassium1350 mg

Calcium75 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.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Zester

•Small Bowl

•Large Non-Stick Pan

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.