Panko-Topped Sea Bass
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Panko-Topped Sea Bass

Panko-Topped Sea Bass

with Roasted Veggies and Lemony Pesto Drizzle

Fresh and hearty, this crispy-topped fish dinner is hearty and fresh at the same time. Roasted broccolini, squash and red onions are the perfect side and a fresh lemony drizzle brings it all together!

Sea bass

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


serving amount

280 g

Sea Bass

(Contains Sea bass)

1 unit(s)

Red Onion

170 g

Butternut Squash, cubes

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Basil Pesto

(Contains Milk May contain Sulphites, Tree nuts, Soy)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)


340 g


2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

Not included in your delivery

0.13 tsp


0.13 tsp


¾ tbsp



Nutrition Values

Calories430 kcal
Fat27 g
Saturated Fat4 g
Carbohydrate31 g
Sugar9 g
Dietary Fiber6 g
Protein24 g
Cholesterol50 mg
Sodium1130 mg
Trans Fat2 g
Potassium1050 mg
Calcium125 mg
Iron2 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.


Medium Bowl
Small Bowl
Measuring Spoons
Parchment Paper
Baking Sheet
Medium Non-Stick Pan
Shallow Dish


  • Peel, then cut onion into 1-inch pieces.
  • Trim ends off broccolini, then halve any larger stalks lengthwise. Leave thinner stalks whole.
  • Add broccolini and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges. 
  • Add pesto, mayo and lemon zest to a small bowl, then stir to combine. (NOTE: This is your pesto mayo.)
  • Reserve half the pesto mayo in another small bowl. Set aside. 

Roast veggies
  • Add onions, squash and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
  • Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to combine.
  • Roast veggies in the middle of the oven, 10-11 min.
  • Flip veggies, then add broccolini to the other side of the baking sheet. Return to the middle of the oven. 
  • Continue roasting until all veggies are tender, 10-11 min.

Make panko topping
  • Meanwhile, heat a medium non-stick pan over medium-high heat.
  • Add 2 tsp (4 tsp) oil, then panko. Toast, stirring often, until golden-brown, 2-3 min.
  • Transfer toasted panko to a shallow dish.
  • Season with salt and pepper, then toss to combine. Set aside.
Prep and cook sea bass
  • Pat sea bass dry with paper towels. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. 
  • Arrange on an unlined baking sheet. 
  • Spread pesto mayo from one of the small bowls over tops of sea bass
  • Sprinkle with toasted panko, pressing gently to adhere. 
  • Roast in the top of the oven until sea bass is cooked through, 8-11 min.**

Make lemony pesto drizzle
  • Add 1 tsp (2 tsp) lemon juice to the other small bowl with reserved pesto mayo
  • Whisk to combine. Set aside.

Finish and serve
  • Divide roasted veggies and panko-topped sea bass between plates. 
  • Drizzle veggies with lemony pesto drizzle
  • Squeeze a lemon wedge over top, if desired.