Breaded Sea Bass and Steak Cut Potaotes with DIY

Name: Breaded Sea Bass and Steak Cut Potaotes with DIY with Steak Cut Potaotes and Beans
Total time: 30 min
Yield: 2
Cuisine: Canadienne
Ingredients: 280 g Loup de mer; 3 g Poivre au citron; ¼ tasse(s) Semoule de maïs; 350 g Pomme de terre rouge; 8 cs Mayonnaise; 1 pièce(s) Citron; 7 g Ciboulette; 7 g Mélange d’épices acidulé à l’ail; 170 g Haricots verts; 1 cs Beurre*; 2 cs Huile*; 0.13 cc Sel*; 0.13 cc Poivre*

with Steak Cut Potaotes and Beans

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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!

étiquettes:

Découverte

Allergènes:

Sea bass

•Egg

•Senf

•Schwefeldioxide und Sulfite

•Milk

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson10 minutes

DifficultéMoyen

Ingrédients

quantité par portion

280 g

Loup de mer

3 g

Poivre au citron

¼ tasse(s)

Semoule de maïs

350 g

Pomme de terre rouge

8 cs

Mayonnaise

1 pièce(s)

Citron

7 g

Ciboulette

7 g

Mélange d’épices acidulé à l’ail

170 g

Haricots verts

Pas inclus dans votre livraison

1 cs

Beurre*

2 cs

Huile*

0.13 cc

Sel*

0.13 cc

Poivre*

Informations nutritionnelles

Énergie (kcal)870 kcal

Graisses65 g

dont saturés12 g

Glucides57 g

dont sucres7 g

Fibres8 g

Protéines26 g

Cholestérol100 mg

Sel900 mg

Gras Trans2.5 g

Potassium1350 mg

Calcium75 mg

Fer3.5 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Cuillères à mesurer

•Zesteur

•Petit bol

•Grande poêle antiadhésive

Instructions

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.