Spicy Sea Bass With Bombay Potatoes & Mango Yoghurt
Put a twist on your fish supper with this curried sea bass. You'll fry it till crispy before plating up with buttery bombay-spiced potatoes and green beans. Add a generous dollop of creamy mango yoghurt to finish. Perfect. Under 600 calories.
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, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Peel and finely slice your brown onion[s]
Heat a large, wide-based pan (preferably non-stick, with a matching lid) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion and cook for 7 min or until soft and starting to caramelise
While the onion is cooking, peel and finely chop (or grate) your garlic
Chop your potatoes (skins on) into small bite-sized pieces
Trim your green beans
Boil a kettle
Combine your natural yoghurt in a small bowl with your mango chutney – this is your mango yoghurt
Once the onion have caramelised, add the chopped potatoes, garlic and garam masala with chilli flakes (can't handle the heat? Go easy!), tomato paste and half of your black sesame seeds (you'll use the rest later!) and cook for 2 min until or fragrant
Dissolve your vegetable stock mix in 300ml [390ml] [510ml] boiled water - this is your stock
Once fragrant, add the stock to the potatoes and cook, covered, for 15 min or until the potatoes are fork-tender
Reboil a kettle
Once the potatoes are fork-tender, add a knob of butter and cook for a final 5 min, uncovered, or until the sauce is thick - these are your Bombay potatoes
Tip: If it's looking a little dry, add a splash of water to loosen the sauce!
Once the potatoes are nearly ready, pat your sea bass fillet[s] dry with kitchen paper and season on both sides with your curry powder and a pinch of salt
Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add your sea bass fillet[s], skin side down and cook for 6 min, then flip the sea bass and cook for 1 min further or until cooked through – this is your spicy sea bass
Tip: Your fish is cooked once it turns opaque and flakes easily
While the sea bass is cooking, add your green beans to a pot, cover them with boiled water (just enough to cover them)
Bring to the boil over a high heat and cook for 3-4 min or until tender
Once cooked, drain and return to the pan with a knob of butter and a pinch of salt and keep covered until serving – these are your buttery greens
Serve the mango yoghurt over the Bombay potatoes and sprinkle with the remaining black sesame seeds
Serve the spicy sea bass to the side with the buttery greens
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 † (celery, fish, milk, mustard, nut, sesame, soya).
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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