with Pesto, Rosemary Potatoes and Baby Leaf Salad
Designed by our chefs for a balanced lifestyle, this Pan-Seared Sea Bass and Warm Tomato Salsa will also teach you an easy way to elevate your dinner and try something new. Warming salsa is a traditional way in Mexico for red salsa to be served. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Allergens
Utensils
Tags
Potatoes
450 grams
Dried Rosemary
1 sachet(s)
Lemon
0.5 unit(s)
Medium Tomato
1 unit(s)
Garlic Clove
1 unit(s)
Sea Bass Fillets
2 unit(s)
Lemon & Herb Seasoning
1 sachet(s)
Capers
15 grams
Pesto
32 grams
Baby Leaf Mix
50 grams
Balsamic Glaze
12 milliliter(s)
Olive Oil for the Salsa
1 tbsp
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, then season with salt and pepper.
Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, zest and halve the lemon. Chop the tomato into small 1cm pieces.
Peel and grate the garlic (or use a garlic press).
When the potatoes have 10 mins left, heat a drizzle of oil in a frying pan on medium-high heat.
Pat the sea bass dry with kitchen paper and season with salt and pepper. Sprinkle over the lemon & herb seasoning.
Once hot, carefully lay the fish into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.
When cooked, transfer to a plate to rest and cover with foil to keep warm. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Wipe out your (now empty) frying pan and pop on medium heat with the olive oil for the salsa (see pantry for amount).
Once hot, add the tomato chunks and capers. Cook until just warmed through, 1-2 mins.
Gently stir in the garlic and lemon zest and cook until fragrant, 30 secs. Squeeze in some lemon juice and season with salt and pepper.
Taste and season again if needed, then remove from the heat.
When everything's ready, transfer the sea bass to your plates and spoon over the warm tomato salsa. Drizzle the pesto over the fish and salsa.
Serve with the rosemary potatoes and baby leaf salad alongside. Drizzle the balsamic glaze over the leaves.
Enjoy!
2000
kJ
Energy (kJ)
478
kcal
Energy (kcal)
19.5
g
Fat
4.2
g
of which saturates
55
g
Carbohydrate
7.9
g
of which sugars
7.5
g
Dietary Fibre
23.8
g
Protein
1.28
g
Salt
with Rosemary Potatoes and Pesto Pea Shoot Salad
with Rosemary Potatoes and Pesto Baby Leaf Salad
with Rosemary Potatoes and Lemon Dressed Baby Leaf Salad
with Rosemary Potatoes and Lemon Dressed Baby Leaf Salad
with Rosemary Potatoes and Pesto Baby Leaf Salad
with Rosemary Potatoes and Pesto Baby Leaf Salad
with Rosemary Potatoes and Pesto Baby Leaf Salad
with Pesto, Rosemary Potatoes and Baby Leaf Salad
with Rosemary Potatoes and Pesto Baby Leaf Salad
with Rosemary Potatoes and Lemon Dressed Baby Leaf Salad
with Rosemary Potatoes and Lemon Dressed Baby Leaf Salad
with Rosemary Potatoes and Pesto Baby Leaf Salad
with Rosemary Potatoes and Lemon Dressed Baby Leaf Salad
