Cajun Sea Bass
25min
Medium
With Herby Mash and Garlicky Green Beans and Sugar Snaps
Steps:
Ingredients
Servings
2
1
3
Put a large saucepan of water with 0.5 tsp salt on to boil for the potatoes. Chop the potatoes into 2cm chunks (no need to peel!). When boiling add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, roughly chop the parsley (stalks and all)Trim the green beans. Peel and grate the garlic (or use a garlic press).Zest and halve the lemon.
Sprinkle half of the Cajun spice onto the sea bass. Season with salt and pepper and drizzle with oil. Rub the flavourings into the fish. IMPORTANT: Wash your hands after handling raw fish. Preheat your grill to medium-high. (If you are using an oven)
Put the remaining Cajun spice into a small bowl (add less if you don't like too much heat). Add the lemon zest, then squeeze in some of the juice. Season with salt and then mix in half the parsley and the olive oil (see ingredients for amount). Add more lemon juice to taste.
Seabass cooking method - Oven
Line a baking tray with foil. Pop the sea bass (skin side up) on the lined baking tray and cook under the grill until the centre is opaque and the skin is crispy, 5-6 mins. IMPORTANT: The fish is cooked when opaque in the middle. Meanwhile, heat a splash of oil in a frying pan over medium high heat. Add the green beans and sugar snaps, stir-fry for 2-3 mins then add the garlic and a splash of water. Cover with a lid and cook until the beans are tender, 2-3 mins.
Seabass cooking method - Pan Fry
Place a large non-stick frying pan over a high heat. Add a small amount of vegetable oil and allow the pan to smoke. Season the sea bass with salt and place in the pan, skin side down. Reduce the heat and cook the fish on the skin side for about 3- 4 minutes until the skin is nicely golden and crisp. Turn the sea bass over, add some lemon juice and oil. Cook for a further 30 seconds and remove from the pan. *Optional: Use 2tbsp sesame oil for a better taste with the lemon juice* ​​
Once the potatoes are cooked, drain in a colander and return to the pan off the heat. Mash the potatoes, adding a splash of milk and some butter if you have it (optional). Mix in the remaining parsley and season with salt and pepper. Share between your bowls, top with the beans then the sea bass. Finish with the spicy drizzle and enjoy!