avec quartiers de pommes de terre et haricots verts à l’ail
Ingrédients : Pomme de terre rouge • Filets de loup de mer • Haricots verts • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Citron • Semoule de maïs (semoule de maïs jaune dégermée) • Ciboulette • Poivre au citron (sucre (sucre, maltodextrine), poivre noir, sel, ail granulé, jus de citron en poudre (extrait sec de sirop de maïs, extrait sec de jus de citron, huile de citron, dioxyde de silicium), granulés de zeste de citron, épices, fines herbes, acide citrique, huile de canola, dioxyde de silicium) • Ail.
Allergens
Utensils
Tags
Bar
280 g
Poivre au citron
3 g
Semoule de maïs
0.25 cup
Pommes de terre rouges
350 g
Mayonnaise
8 tbsp
Citron
1 unit(s)
Ciboulette
7 g
Haricots verts
170 g
Gousses d'ail
1 unit(s)
Beurre
1 tbsp
Huile
2 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes, half the Lemon-Pepper Seasoning 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 green beans.
- Peel, then mince or grate garlic.
- Zest, then juice half the lemon. Cut any 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. Set aside.
- Meanwhile, to a shallow dish, add cornmeal.
- Pat fish dry with paper towels, then season with remaining Lemon-Pepper Seasoning and salt.
- Remove 1 tbsp (2 tbsp) lemon mayo from the small bowl. Spread mayo evenly over flesh sides of fish.
- Working with one fillet at a time, add fish mayo-sides down, to the cornmeal mixture, pressing gently to adhere.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add green beans and 1/3 cup (2/3 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter and half the garlic. Cook for 1 min, stirring often, until fragrant and green beans are tender-crisp. Season with salt and pepper.
- Transfer to a plate. Cover to keep warm.
- Carefully wipe the pan clean.
- Reheat the same pan over medium-low.
- When hot, add 1 tbsp oil, then sea bass, flesh-sides down. (NOTE: For 4 servings, cook sea bass in two batches, using 1 tbsp oil per batch.) Cook for 3-4 min, until crispy. Flip and cook for 2-3 min, until sea bass is cooked through.**
- To the lemon mayo, add half the chives, lemon zest and remaining garlic.
- Divide potatoes, green beans and fish between plates.
- Sprinkle remaining chives over top.
- Squeeze a lemon wedge over top.
- Serve lemon mayo alongside for dipping.
890
kcal
Calories
65
g
Fat
12
g
Saturated Fat
55
g
Carbohydrate
7
g
Sugar
7
g
Dietary Fiber
33
g
Protein
120
mg
Cholesterol
740
mg
Sodium
0.5
g
Trans Fat
1400
mg
Potassium
75
mg
Calcium
3.5
mg
Iron
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