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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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the waxy potatoes into bite-sized pieces
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
Meanwhile, peel and finely chop (or grate) the garlic
Chop the capers finely
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
Once the potatoes have had 10 min in the oven, pat the sea bass dry and season the skin generously with salt
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
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
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!