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Golden Coconut Baked Sea Bass

Golden Coconut Baked Sea Bass

with Burst Tomatoes and Bright Cilantro Rice
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
680 kcal
Protein
: 
38g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Sea bass
  • Wheat
  • Milk
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens
  • Triticale
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

280 g

Sea Bass

(Contains: Sea bass)

¾ cup

Basmati Rice

(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)

1 unit(s)

Coconut Milk

113 g

Baby Tomatoes

3 unit(s)

Shanghai Bok Choy

1 unit(s)

Lime

7 g

Cilantro

4 g

Cumin-Turmeric Spice Blend

(May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)

2 tbsp

Ginger-Garlic Puree

(May be present: Milk, Sulphites, Soy)

28 g

Crispy Shallots

(Contains: Wheat May be present: Gluten)

1 unit(s)

Honey

Not included in your delivery

tbsp

Unsalted Butter*

(Contains: Milk)

tsp

Salt*

tsp

Pepper*

Calories680 kcal
Fat28 g
Saturated Fat21 g
Carbohydrate86 g
Sugar13 g
Dietary Fiber7 g
Protein38 g
Cholesterol55 mg
Sodium250 mg
Potassium1300 mg
Calcium250 mg
Iron6 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.
•Whisk
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester

Cooking Steps

1
  • Add coconut to a large bowl. Whisk until smooth.
  • Addhalf the ginger-garlic pure, 1/4 cup (1/2 cup) coconut milk, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
  •  
2
  • Meanwhile, zest, then juice half the lime. Cut remaining into wedges.
  • Roughly chop cilantro.
  • Using a fork, poke tomatoes.
  • Split bok choy in half from root ends.(TIP: Rinse bok choy leaves to wash away any hidden dirt!)
  • Add cumin-turmeric spice blend, honey, lime juice and remaining ginger-garlic puree to remaining coconut milk. Season with salt and pepper. Whisk to combine.
3
  • Line a baking sheet with parchment paper/ OR ARE WE USING A BAKING DISH??
  • Pat seabass dry with paper towels. Season with salt and pepper.
  • Add seabass, tomatoes, and bok choy to coconut milk mixture. Toss to coat.
4
  • Transfer fish to prepared baking sheet first, skin side down. Nestle veggies around fish, then drizzle liquid overtop.
  • Roast in the middle of the oven until tomatoes burst and fish is cooked through, 7-12 min.
5
  • Fluff rice with a fork. Add lime zest and half the crispy shallots. Season with salt and pepper. Stir to mix.
  • Divide rice betwen plates.
  • Top with seabass and veggies. 
  • Spoon / pour any sauce/ liquid from the pan/ dish overtop.
  • Sprinkle cilantro and remaining shallots overtop. Squeeze a lime wedge overtop, if desired
6
Meal right image

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