Breaded Sea Bass and Steak Cut Potaotes with DIY
with Steak Cut Potaotes and Beans
You don't have to catch the fish of the day for this flavoursome fish fry! Served with green beans and potatoes, none of the hard work!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
280 g
Loup de mer
(Contient Bar)
3 g
Poivre au citron
(Peut contenir Triticale, Moutarde, Blé, Sésame, Soya, Arachides, Sulfites, Lait, Noix)
¼ tasse(s)
Semoule de maïs
(Peut contenir Sulfites, Poisson, Soya, Oeuf, Noix, Lait, Moutarde, Blé, Arachides, Sésame, Crustacés)
350 g
Pomme de terre rouge
8 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 pièce(s)
Citron
7 g
Ciboulette
7 g
Mélange d’épices acidulé à l’ail
(Contient Sulfites Peut contenir Lait, Moutarde, Arachides, Sésame, Soya, Noix, Blé)
170 g
Haricots verts
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient Lait)
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Remove any brown spots from potatoes and quarter.
- To a parchment-lined baking sheet, add potatoes, half the Zesty Garlic Spice Blend 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 beans.
- Zest, then juice half the lemon. Cut 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, to taste. Set aside.
- Pour cornmeal into a shallow bowl.
- Pat fish dry with paper towels, then season with lemon-pepper seasoning and salt.
- Remove 1 tbsp (2 tbsp) lemon-mayo from small bowl. Spread mayo over tops ot fish.
- Working with one fillet at a time, add fish mayo-side down, to the cornmeal mixture, then press gentrly to adhere.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil, then sea bass, skin-side down. (NOTE: For 4 servings, cook sea bass in two batches, using 1/2 tbsp oil per batch.) Cook for 4-5 min, until skin is crispy. Flip and cook for 2-3 min, until sea bass is opaque and cooked through.**
- Carefully, wipe the pan clean.
- Heat the same pan (used in step 4) over medium-high. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter and remaining Zesty Garlic Spice Blend. Cook for 1 min, stirring often, until fragrant and green beans are tender-crisp. Season with salt and pepper.
- Divide potatoes, beans and fish between plates.
- Serve remaining lemon-mayo on the side for dipping.
- Squeeze over a lemon wedge, if desired.