2 defrosted sea bass fillets with cream cheese, pesto, lemon and parsley crumb toppingHi - I'm Fred and I'm on a mission to deliver everyday fish that'll make your week. That's why with these sea bass fillets, I've added a gorgeous pesto, lemon and parsley crumb. All you have to do is whack them in the oven. I like to serve these on top of a lemony pasta dish made with lots of parsley, but they're also lovely with a simple cherry tomato salad on the side. You can't really go wrong. Our sea bass is from Turkey, and the team here work closely with the ASC to make sure every pack on fish with my name on it has been sourced responsibly. At Fish Said Fred, that's a non-negotiable. And the fact that it's so healthy is just a bonus. The NHS recommends eating two portions of fish a week, but why stop there? I could eat it every day! And pretty much do.
Careful! Bones can occasionally 'slip through the net.' So be sure to double check.
Typical values
Per 100g
Energy
998kJ
Energy
240kcal
Fat
17.7
Of which Saturates
4.9
Carbohydrate
2.3
Of which Sugars
0.65
Fibre
0.55
Protein
17.7
Salt
0.51
Preparation and Usage
Always cook fully before serving.
Origin Information
Packed in the U.K. with sea bass farmed in Turkey
Packed In: United Kingdom
Oven cook
From Chilled
For 20 mins1 Preheat oven to 200ºC, Fan 180ºC, Gas 6. Remove sleeve and film2 Place directly on oven shelf.3 Cook for 18-20 minutes.4 Make sure your fish is piping hot and don't reheat.To serve, slide a spatula under your fish and gently remove from the foil tray. A little may stick but don't worry, that's normal.Cookers along with the thickness of the fish can vary a bit - this is just a guide.
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