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middle-eastern

Baked Sea Bass with Green Chermoula and Roasted Potatoes

This roasted dish pairs sea bass fillet with potato, parsley and cilantro. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced Heart friendly High protein Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

51 g Protein
50 g Carbohydrates
25 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 220g sea bass fillet (or other white fish) 220 kcal
  • 250g potato (cubed) 193 kcal
  • 20g olive oil 177 kcal
  • 20g parsley (chopped) 7 kcal
  • 15g cilantro (chopped) 5 kcal
  • 6g garlic (minced) 9 kcal
  • 20g lemon juice 6 kcal
  • 2g ground cumin 8 kcal
  • 2g salt 0 kcal
  • 1g black pepper 3 kcal

Cooking instructions

  1. potato (cubed)olive oilground cuminsalt
    Heat oven to 425 F. Toss potatoes with 2 tsp olive oil, salt, and half the cumin; spread on a sheet pan.
  2. potato (cubed)
    Roast potatoes 18-22 minutes, turning once, until browned and tender.
  3. olive oilparsley (chopped)cilantro (chopped)garlic (minced)lemon juiceground cumin
    Meanwhile, make green chermoula by mixing parsley, cilantro, garlic, lemon juice, remaining cumin, and 2 tsp olive oil.
  4. sea bass fillet (or other white fish)potato (cubed)saltblack pepper
    Season fish with salt and black pepper. When potatoes are nearly done, push them to one side and place fish on the pan.
  5. sea bass fillet (or other white fish)
    Spread chermoula over the fish and bake 8-12 minutes, until the fish flakes easily.
  6. sea bass fillet (or other white fish)potato (cubed)lemon juice
    Serve fish with roasted potatoes and spoon any pan juices over the top.

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