Seabass Milanese
with Blistered Tomato Caper Sauce
Seabass is the star of this simple, but elegant dinner. Golden-brown, topped with a tomato-caper sauce and served with a punchy salad, this dinner has it all.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
280 g
Sea Bass
(Contains: Sea bass)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
4 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain traces of: Crustaceans, Fish, Mustard, Soy, Sulphites, Egg, Peanuts, Triticale, Tree nuts)
30 g
Capers
(May contain traces of: Fish, Milk, Sulphites, Wheat, Egg, Tree nuts)
113 g
Baby Tomatoes
1 unit(s)
Lemon
113 g
Spring Mix
1 unit(s)
Mini Cucumber
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut cucumber into 1/4-inch half moon.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Strain, then rinse capers. Pat dry with paper towels, then roughly chop.
- Add breadcrumbs to a shallow dish.
- Pat sea bass dry with paper towels, then season with salt and pepper.
- Coat fish all over with mayo. Working with one filet at a time, press both sides into breadcrumbs to coat completely. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tomatoes. Cook for 3-4 min, stirring occasionally, until tomatoes burst.
- Add capers. Cook for 1-2 min, stirring occasionally, until warmed through.
- Season with salt and pepper, to taste. Transfer to a small bowl, then cover to keep warm.
- Carefully, wipe the pan clean with paper towels.
- Add 1 tbsp oil, then sea bass. (NOTE: For 4 servings, cook sea bass in two batches, using 1 tbsp oil per batch.) Cook for 3-4 min per side, until crispy and cooked through.**
- Transfer to a wire rack or baking sheet.
- To a large bowl, whisk together lemon juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar.
- Add spring mix and cucumber, then toss to combine. Season with salt and pepper.
- Divide fish and salad between plates.
- Top fish with tomato-caper sauce.
- Top salad with feta.
- Squeeze lemon wedge over fish, if desired.
