Sea Bass With Lemon Mash & Pesto

30 min

Baked basa sits on top of luxurious lemon mashed potato. You'll make sweet, slow roasted cherry tomatoes to accompany, along with a delicious cheesy basil and parsley pesto

Nutritional info

kcal

420.9

protein

35.2 g

carbs

49.8 g

fats

9.6 g

fiber

6.4 g

Lemon

Garlic Clove

Basil

10

Parsley

10

Cheddar Cheese

40

Cherry Tomatoes

125

Potatoes

400

Sea Bass Fillet

200

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Ingredients

1 Lemon
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1 Garlic Clove
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10g Basil
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10g Parsley
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40g Cheddar Cheese
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125g Cherry Tomatoes
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400g Potatoes
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200g Sea Bass Fillet
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Cooking instructions

Step 1

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4

Boil a kettle

Peel and cut the potatoes into small, bite-size pieces

Add them to a pot, cover with boiled water and a pinch of salt and bring back to the boil over a high heat

Once boiling, cook for 10-15 min until the potatoes are fork-tender

Step 2

Meanwhile, cut the cherry tomatoes in half

Step 3

Pat the basa fillets dry with kitchen paper and add them to a baking tray with the cherry tomatoes (use tin foil to avoid mess!) with a drizzle of olive oil and a pinch of salt and pepper

Put the tray in the oven for 12-15 min or until cooked through

Step 4

Meanwhile, roughly chop the garlic

Meanwhile, roughly chop the garlic

Meanwhile, roughly chop the garlic

Chop the parsley and basil roughly, including the stalks

Slice the lemon[s] in half and cut 2 [4] wedges and set them aside for serving 

Step 5

Add the garlicparsley and basil to a mortar and grind to a coarse paste

Add the garlicparsley and basil to a mortar and grind to a coarse paste

Add the garlicparsley and basil to a mortar and grind to a coarse paste

Grate the cheese directly into the mortar and continue to grind together to make a paste

Drizzle over enough olive oil to loosen the mix and add a squeeze of lemon juice 

Season with a pinch of salt and pepper and set aside - this is your pesto

Step 6

Drain the cooked potatoes and leave them to steam-dry for 5 min

Tip: this allows the potatoes to dry out, making them perfect for mashing later!

Step 7

Return your potatoes to the pot 

Return your potatoes to the pot 

Return your potatoes to the pot 

Add 2 tbsp [4 tbsp] of lemon juice, a knob of butter and a drizzle of olive oil

Mash until smooth

Season with a pinch of salt and pepper - this is your lemon mash

Step 8

Serve the basa fillets over the lemon mash with the cherry tomatoes and pesto to the side

Garnish with a wedge of lemon

Enjoy!

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