Pan-Fried Sea Bass With Colcannon Potatoes & Creamy Sauce
This pan-fried sea bass is ready in no time. You'll serve your crispy bass with colcannon potatoes, Tenderstem broccoli and lashings of creamy sauce to finish. Perfect.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Milk, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 190°C/ 170°C (fan)/ gas 5
Boil a full kettle
Chop your potatoes (skins on!) into large, bite-sized pieces
Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 10-12 min
While your potatoes are cooking, trim, then slice your spring onion[s] finely, keeping the white parts and green parts separate
Wash your shredded kale and pat dry with kitchen paper
Add your Tenderstem broccoli to a large piece of tin foil (or two!) with a large splash of cold water and a pinch of salt
Scrunch the foil around the Tenderstem broccoli to form a tightly sealed parcel and add to a baking tray
Tip: Cooking for 3 or more? Make 2 separate parcels!
Put the tray in the oven for 12-15 min or until the Tenderstem broccoli is tender with a slight bite
While the vegetables are cooking, combine your soft cheese, vegetable stock mix, roasted garlic paste and Chinese rice wine to a jug with 50ml [65ml] [85ml] boiled water and mix until fully combined – this is your stock
Once the potatoes are nearly done, add the kale to the pot and cook, covered, for 3 min further or until the potatoes are tender and the kale is wilted
Once done, drain and return to the pot to steam dry
Return the pot to a low heat with a knob of butter, a splash of milk and the finely sliced white parts of the spring onion
Mash together until fully combined and season with a generous pinch of salt and pepper, then keep covered until serving – these are your colcannon potatoes
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Pat your sea bass fillet[s] dry with kitchen paper and season on both sides with a pinch of salt
Once hot, add the seasoned sea bass fillet[s], skin side down and cook for 5 min, then flip the sea bass and cook for 1 min further or until cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
Once cooked, transfer the cooked sea bass to a plate, reserve the pan
Return the reserved pan to a medium-low heat and add the stock and cook for 2 min or until the sauce begins to thicken to a gravy-like consistency
Once the sauce has reduced add the green parts of the spring onion stir it all together – this is your creamy pan sauce
Serve the cooked sea bass with the tenderstem broccoli and colcannon potatoes to the side
Spoon the creamy pan sauce over the cooked sea bass
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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