Battered Sea Bass with Avocado
with pico de gallo & sweet potato wedges- Vis
- Tarwe
- Ei
- Mosterd
- Soja
- Selderij
- May contain traces of allergens
Sea bass is a saltwater fish similar in flavour and texture to cod; it's high in protein, low in calories, and an excellent source of omega-3 fatty acids.
Ingredients
120 g
Sea bass
(Contains: Vis)
15 g
Panko breadcrumbs
(Contains: Tarwe)
150 g
Sweet potato
½ piece
Red onion
1 piece
Roma tomato
1 piece
Avocado
½ piece
Lime
¼ piece
Red chili pepper
5 g
Fresh flat leaf parsley & coriander
(May be present: Selderij)
½ sachet(s)
Mexican-style spices
25 g
Lemon mayonnaise with black pepper
(Contains: Ei, Mosterd, Soja)
Not included in your delivery
25 g
Flour
3 tablespoon
Sunflower oil
½ tablespoon
Olive oil
30 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Cut the sweet potato into thin wedges and transfer to a bowl along with the Mexican-style spices*.
- Drizzle with olive oil and toss well to combine, then transfer to a parchment-lined baking sheet.
- Bake in the oven for 20 minutes or until done.
- Meanwhile, finely chop the fresh herbs and quarter the lime.
*Take care, this ingredient is spicy! Use as preferred.
- Dice the tomato and chop the onion. Deseed and finely chop the red chili pepper*.
- In a bowl, combine the onion, tomato, chili pepper and half of the fresh herbs, along with the juice of 1 lime wedge per person. Season to taste with a pinch of salt.
- In a large bowl, combine the flour with the water so as to make a batter (see pantry for amounts). Season with salt and pepper.
- In another bowl, combine the panko with the rest of the fresh herbs.
*Take care, this ingredient is spicy! Use as preferred.
- Heat the sunflower oil in a frying pan over medium-high heat. Check the temperature of the oil by adding a small amount of the batter to the pan. If it immediately starts bubbling, then it is hot enough.
- Coat the sea bass first with the batter and then with the panko. Carefully fry for 2 - 3 minutes per side, or until golden-brown, turning halfway, then transfer to a plate lined with kitchen paper.
- Meanwhile, halve and pit the avocado, then remove the skin and slice the flesh.
- Serve the sea bass on plates and top with the pico de gallo.
- Serve the avocado fanned out alongside.
- Serve the sweet potato wedges with the lemon-pepper mayonnaise.
- Garnish with any remaining lime wedges.
Did you know... avocado is rich in unsaturated fats, which are good for your cholesterol levels and overall cardiovascular health.
