Sea Bass with Caper Lemon Butter Sauce

Name: Sea Bass with Caper Lemon Butter Sauce and jacket potato filled with herb mayonnaise with a pine nut and Parmigiano Reggiano salad
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 500 g Waxy red potatoes; 10 g Fresh dill & chives; 1 piece Garlic; 2 piece Shallot; 1 piece Lemon; 20 g Pine nuts; 125 g Red cherry tomatoes; 1 bunch Radish; 1 piece Apple; 20 g Parmigiano Reggiano DOP; 240 g Sea bass; 30 g Capers; 40 g Arugula & lamb's lettuce; 10 milliliters Pumpkin seed oil; 2 tablespoon [Plant-based] mayonnaise; 1 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; to taste Extra virgin olive oil; to taste Salt and pepper; 1 tablespoon Balsamic vinegar

and jacket potato filled with herb mayonnaise with a pine nut and Parmigiano Reggiano salad

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This recipe provides 308 g vegetables per portion.

Allergens:

Melk (inclusief lactose)

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

250 g

Waxy red potatoes

5 g

Fresh dill & chives

½ piece

Garlic

1 piece

Shallot

½ piece

Lemon

10 g

Pine nuts

65 g

Red cherry tomatoes

½ bunch

Radish

½ piece

Apple

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

120 g

Sea bass

(Contains: Vis)

15 g

Capers

20 g

Arugula & lamb's lettuce

5 milliliters

Pumpkin seed oil

Not included in your delivery

1 tablespoon

[Plant-based] mayonnaise

½ tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

to taste

Extra virgin olive oil

to taste

Salt and pepper

½ tablespoon

Balsamic vinegar

Nutrition Values

Energy (kJ)3673 kJ

Calories878 kcal

Fat49.3 g

Saturated Fat12.9 g

Carbohydrate69 g

Sugar20.5 g

Dietary Fiber14.7 g

Protein38.5 g

Salt1.4 g

Potassium310.4 mg

Calcium60.9 mg

Iron1.3 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.

Utensils

•Baking Sheet with Baking Paper

•Small Frying Pan

•Grater

•Tall-Sided Pan

•Salad Bowl

Cooking Steps

Preheat the oven to 200 degrees.
Cut the potato in half lengthways, transfer to a parchment-lined baking sheet, and drizzle it with olive oil.
Roast in the oven for 20 - 25 minutes, or until done (see Tip)
Roughly chop the dill and parsley. Crush or mince the garlic.

Tip: You can also microwave the potatoes. Pierce some holes in them with a fork, then microwave for 8 - 12 minutes (900 - 1000W). Turn over halfway through. Wrap them in aluminium foil and set aside for 10 minutes.

Chop the shallot into half rings. Heat a light drizzle of olive oil in a small frying pan over medium-high heat and fry the shallot for 4 - 6 minutes. Remove from the pan and set aside.
Meanwhile, transfer the fresh herbs, garlic and mayonnaise (see pantry for amount) to a tall container and blend smooth using an immersion blender. Season with salt and pepper to taste.
Zest the lemon and cut into wedges.

Heat a clean frying pan over high heat and toast the pine nuts until they are golden brown. Remove from the pan and set aside.
Halve the cherry tomatoes. Dice the apple.
Discard the radish leaves and then cut them into quarters.
Grate the Parmigiano Regianno.

In the pan used for the pine nuts, heat a light drizzle of olive oil over medium-high heat.
Fry the seabass on the skin for 3 minutes over medium-high heat. Lower the heat and fry the fish for 1 minute on the other side.
Add a knob of butter to the seabass, along with the capers, lemon zest and one lemon wedge per person.
Fry for another minute, spooning the lemon butter over the fish a few times to baste it. Season with salt and pepper.

In a salad bowl, mix with the balsamic vinegar with extra virgin olive oil to taste.
Add the arugula and lamb's lettuce, radish, apple, cherry tomatoes, and half of the Parmigiano Reggiano, and mix well.

Serve the potatoes on plates and drizzle with the herb dressing and top with the shallot.
Serve the salad in a serving bowl and finish off with the pumpkin seed oil, pine nuts and the rest of the cheese.
Serve the seabass on a separate dish and pour over the lemon-caper butter. Serve with the remaining lemon wedges.