Sea Bass Piccata with Broccolini
in caper butter sauce with rosemary potato wedges
Piccata is an Italian dish, where sliced fish or meat is prepared in a sauce of lemon, butter and capers.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potato wedges
120 g
Sea bass
(Contains Fish)
100 g
Broccolini
100 g
Spinach
¼ piece
Lemon
2.5 g
Fresh curly parsley
(May be present Celery)
10 g
Capers
1 piece
Garlic
½ sprig
Fresh rosemary
Not included in your delivery
½ tablespoon
Sunflower oil
60 milliliters
Water
1.5 tablespoon
[Plant-based] butter
0.12 piece
Low sodium vegetable stock cube
to taste
Salt and pepper
¼ tablespoon
Olive oil
Nutrition Values
Utensils
Cooking Steps
Discard the rosemary stalk and finely chop the leaves. Heat the sunflower oil in a frying pan over medium-high heat. Fry the potato wedges with the rosemary for 20 - 25 minutes until golden-brown, seasoning to taste with salt and pepper.
Crush or mince the garlic. Heat the olive oil in a deep frying pan over medium-high heat. Fry half of the garlic for 1 minute, then add the broccolini and half of the water (see pantry for amount). Cover with the lid and stew for 8 - 10 minutes, or longer if you'd prefer it to be softer. Stir in the spinach and fry for 2 minutes until wilted and reduced. Season to taste with salt and pepper.
Melt two thirds of the butter in a frying pan over medium-high heat. Fry the sea bass for 2 - 3 minutes on its skin, then lower the heat and fry for 1 more minute on the other side. Season with pepper, then remove from the pan and set aside under aluminium foil.
Zest the lemon, then juice half and cut the rest into wedges. Roughly chop the parsley.
Melt the rest of the butter in the same pan you used for the fish over medium-high heat. Fry the rest of the garlic for 1 minute, then add the capers and (per person) 1 tsp each of lemon zest and juice. Add the rest of the water, then crumble in the stock cube (see pantry for amounts). Add the sea bass and the parsley and heat for 1 - 2 minutes.
Serve the potatoes, broccolini and sea bass on plates. Top the sea bass with the sauce and serve with the lemon wedges.