Sea Bass With Lemon Mash & Pesto

Sea Bass With Lemon Mash & Pesto

Rating
4.50rating out of 5

(837 reviews from our customers)

Prep Time

30 min

Cuisine

Italian

Use within

4-5 days

Crispy sea bass sits on top of luxurious lemon mashed potato. You'll make sweet, slow roasted cherry tomatoes to accompany, along with a delicious cheesy basil and parsley pesto. We're all about that bass!

Prep Time

30 min

Cuisine

Italian

Use within

4-5 days

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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!

In Your Box
Ingredients for 2 people (double for 4)
basil 3.18
10g fresh basil
Cheddar-cheese
40g Irish mature cheddar †
Cherry-tomatoes
250g cherry tomatoes
garlic-clove
1 garlic clove
Lemon
1 lemon
fresh-parsley
20g fresh parsley
Sea Bass fillets
2 sea bass fillets †
Potatoes
300g potatoes
You Will Need
Food processor / pestle & mortar, butter, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 10g basil
  • 40g mature cheddar<span class="strong">†</span>
  • 250g cherry tomatoes
  • 1 garlic clove
  • 1 lemon
  • 20g parsley
  • 2 x 85g sea bass fillets<span class="strong">†</span>
  • 300g potatoes
Typical Values per 100g per serving
Energy 337 kJ
80 kcal
1651 kJ
392 kcal
Fat
of which saturates
3.2 g
1.2 g
15.5 g
6 g
Carbohydrate
of which sugars
7.8 g
1.9 g
38.2 g
9.1 g
Fibre 0.9 g 4.6 g
Protein 5.6 g 27.7 g
Salt 0.13 g 0.64 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
10g basil
40g mature cheddar
pasteurised cows milk, salt, starter culture, vegetarian rennet
250g cherry tomatoes
1 garlic clove
1 lemon
20g parsley
2 x 85g sea bass fillets
sea bass (fish)
300g potatoes
Allergens
  • Allergens highlighted by † (milk, fish)

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 Lemon Mash & Pesto

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4

Add the cherry tomatoes to a baking tray

Drizzle with olive oil and a generous pinch of salt, pepper and sugar 

Put the tray in the oven for 25 min until the tomatoes are sweet and tender

2 Sea Bass With Lemon Mash & Pesto

Meanwhile, boil a kettle 

Peel and cut the potatoes into small, bite-size pieces

Add them to a pot, cover with boiled water and a pinch of salt and bring back to the boil over a high heat

Once boiling, cook for 10-15 min until the potatoes are fork-tender

 

3 Sea Bass With Lemon Mash & Pesto

Meanwhile, roughly chop the garlic

Chop the parsley and basil roughly, including the stalks

Slice the lemon[s] in half and cut 2 [4] wedges and set them aside for serving 

4 Sea Bass With Lemon Mash & Pesto

Add the garlicparsley and basil to a mortar and grind to a coarse paste

Grate the cheese directly into the mortar and continue to grind together to make a paste

Drizzle over enough olive oil to loosen the mix and add a squeeze of lemon juice 

Season with a pinch of salt and pepper and set aside - this is your pesto

5 Sea Bass With Lemon Mash & Pesto

Drain the cooked potatoes and leave them to steam-dry for 5 min

Tip: this allows the potatoes to dry out, making them perfect for mashing later!

6 Sea Bass With Lemon Mash & Pesto

Return your potatoes to the pot 

Add 2 tbsp [4 tbsp] of lemon juice, a knob of butter and a drizzle of olive oil

Mash until smooth

Season with  a pinch of salt and pepper - this is your lemon mash

7 Sea Bass With Lemon Mash & Pesto

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of olive oil

Pat the sea bass dry and season the skin generously with salt

Once the pan is hot, place the fish, skin-side down and cook for 4 min 

Flip the fish and cook for a further 1 min

Tip: try not to move the fish around the pan, as this will prevent it from crisping up

8

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Serve the sea bass over the lemon mash with the sweet cherry tomatoes and pesto to the side

Garnish with a wedge of lemon

Enjoy!

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