Take your taste buds on a culinary journey to the vibrant South with our Cajun Sea Bass with Herby Mash, Garlicky Green Beans and Tenderstem Broccoli recipe. This dish is a colourful medley of bold flavours and textures, promising a dining experience that is both hearty and exciting.
The sea bass is seasoned with a blend of Cajun spices, its robust flavour enhanced by the smoky, spicy seasoning and cooked until the exterior becomes crisp and its interior tender and flaky. Each bite of the sea bass is a burst of oceanic goodness, transporting you straight to a Louisiana bayou.
Adding a touch of indulgence to the dish is the homemade herby mash. The mash is creamy and fluffy, its natural potato flavour complemented by the fresh, fragrant herbs. It’s a match made in culinary heaven.
But the stars of the show are the vibrant green beans and tenderstem broccoli. They are lightly sautéed with a hint of garlic, adding a refreshing crunch and a sweet, earthy note that ties all the flavours together.
This Cajun Sea Bass with Herby Mash, Garlicky Green Beans and Tenderstem Broccoli recipe is a testament to the beauty of bold, well-balanced flavours. Whether you’re cooking for a special occasion or a gourmet dinner at home, this dish is sure to impress.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a saucepan, garlic press, zester, bowl, baking tray, frying pan, wooden spoon, lid, colander and a potato masher.
Cajun Sea Bass with Herby Mash, Garlicky Green Beans and Tenderstem Broccoli
- 450g Potatoes
- 80g Green Beans
- ½ Lemon
- 2 Sea Bass Fillets
- 1 Bunch of Flat Leaf Parsley
- 1 Garlic Clove
- Cajun Spice Mix
- 80g Tenderstem Broccoli
Step 1: Boil the Potatoes
Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes. Chop the potatoes into 2cm chunks (no need to peel). When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Step 2: Prep the Veg
Meanwhile, roughly chop the parsley (stalks and all). Trim the green beans. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon.
Step 3: Season the Fish
Sprinkle half of the Cajun spice onto the sea bass. Season with salt and pepper and drizzle with oil. Rub the flavourings into the fish.
IMPORTANT: Wash your hands after handling raw fish.
Preheat your grill to medium-high.
Step 4: Make the Dressing
Put the remaining Cajun spice into a small bowl (add less if you don’t like too much heat). Add the lemon zest, then squeeze in some of the juice. Season with salt and then mix in half the parsley and the olive oil (see ingredients for amount). Add more lemon juice to taste.
Step 5: Cook the Fish
Line a baking tray with foil. Pop the sea bass (skin-side up) on the lined baking tray and cook under the grill until the centre is opaque and the skin is crispy, 5-6 mins.
IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, heat a splash of oil in a frying pan over medium-high heat. Add the green beans and Tenderstem®, stir-fry for 2-3 mins then add the garlic and a splash of water. Cover with a lid and cook until the beans are tender, 2-3 mins.
Step 6: Finish and Serve
Once the potatoes are cooked, drain in a colander and return to the pan off the heat. Mash the potatoes, adding a splash of milk and some butter if you have it. Mix in the remaining parsley and season with salt and pepper. Share between your bowls, top with the beans and broccoli then the sea bass. Finish with the spicy drizzle and enjoy!