In this sophisticated version of fish and chips, you’ll swap battered fish for crispy-skinned sea bass and replace the chips with golden roasted potatoes and buttery beans. Too posh to dip? Not with this irresistible caper mayo!
Prep Time
30 min
Cuisine
British
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the waxy potatoes into bite-sized pieces
2
Add the waxy potatoes to a baking tray with a generous drizzle of olive oil and a pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crisp
3
Meanwhile, peel and finely chop (or grate) the garlic
Chop the capers finely
4
Combine the chopped garlic, capers, mayonnaise and white wine vinegar with a drizzle of olive oil and a pinch of salt – this is your caper mayo
5
Once the potatoes have had 10 min in the oven, pat the sea bass dry and season the skin generously with salt
6
Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of vegetable oil over a medium-high heat
Once hot, add the sea bass, skin-side down and cook for 4 min, then flip and cook for 1 min further
Tip: try not to move the sea bass around the pan, as this will prevent it from crisping up
7
Transfer the cooked sea bass to a plate, carefully wipe the pan clean and return it to a medium heat
Once hot, add a large knob of butter with the green beans, a pinch of salt and a small splash of water
Cook, covered, for 3 min or until softened
8
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