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Sea Bass With Crispy Potatoes & Caper Mayo

Sea Bass With Crispy Potatoes & Caper Mayo

Rating
4.5rating out of 5

(1507 reviews from our customers)

Prep Time

30 min

Cuisine

British

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

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
garlic-clove
1 garlic clove
Capers
15g capers
Sea Bass fillets
2 x 85g sea bass fillets †
Waxy-Potatoes
300g waxy potatoes
green-beans
80g trimmed fine green beans
Mayonnaise-sachet-(2)
3 mayonnaise sachets (45ml) †
White-wine-vinegar
1 white wine vinegar sachet (15ml)
You Will Need
Butter, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 1 bag of capers (15g)
  • 2 x 85g sea bass fillets<span class="strong">†</span>
  • 300g waxy potatoes
  • 80g trimmed fine green beans
  • 1 mayonnaise sachet (10ml)<span class="strong">†</span>
  • 1 white wine vinegar sachet (15ml)
Typical Values per 100g per serving
Energy 513 kJ
122 kcal
1530 kJ
364 kcal
Fat
of which saturates
6.7 g
1.2 g
20 g
3.7 g
Carbohydrate
of which sugars
8.9 g
1.1 g
26.4 g
3.2 g
Fibre 1.4 g 4.3 g
Protein 6.9 g 20.5 g
Salt 0.19 g 0.56 g
*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.
Ingredients contain
1 garlic clove
garlic
1 bag of capers (15g)
Capers, water, vinegar, salt.
2 x 85g sea bass fillets
sea bass (fish)100%
300g waxy potatoes
potato
80g trimmed fine green beans
trimmed fine green beans
1 mayonnaise sachet (10ml)
soy bean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, antioxidant: calcium disodium edta, flavouring, paprika extract
1 white wine vinegar sachet (15ml)
white wine vinegar
Allergens
  • Allergens highlighted by † (fish, egg)

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 Sea Bass With Crispy Potatoes & Tartare Sauce

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the waxy potatoes into bite-sized pieces

2 Sea Bass With Crispy Potatoes & Tartare Sauce

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 Sea Bass With Crispy Potatoes & Tartare Sauce

Meanwhile, peel and finely chop (or grate) the garlic

Chop the capers finely

4 Sea Bass With Crispy Potatoes & Tartare Sauce

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 Sea Bass With Crispy Potatoes & Tartare Sauce

Once the potatoes have had 10 min in the oven, pat the sea bass dry and season the skin generously with salt

6 Sea Bass With Crispy Potatoes & Tartare Sauce

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 Sea Bass With Crispy Potatoes & Tartare Sauce

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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Serve the sea bass over the crispy potatoes with the buttery beans to the side

Drizzle over any remaining butter and dollop the caper mayo to the side for dipping

Enjoy!

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