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Crispy Oven-baked Seabass with Chips

A gourmet delight, Crispy Oven-baked Seabass with Chips, served with avocado salad and tartar sauce.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Preheat the oven to 180 Degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Cooking pot | Chopping board | Knife | Strainer | Baking tray | Small bowl

Cooking Instructions


Step 5 : Prep the Sides

Squeeze lemon juice into a bowl, mix in olive oil, salt, and black pepper. Halve the avocado, remove the seed, and chop. Toss pea shoots and avocado chunks with the lemon dressing.

400 g Potato
6 g Flour
7 g Fresh Parsley
120 g Fresh Lemon
40 g Parmesan Cheese
25 g Panko Bread Crumbs
40 ml Measured Oil
100 g Mayonnaise
320 g Seabass Fillet
30 g Capers
30 g Pea Shoot
215 g Avocado


Dairy, Gluten, Egg

Step 1 : Cook the Potatoes

Preheat the oven to 180ºC/350ºF. Peel the potatoes, slice them lengthwise into 1cm thick pieces, then into 1cm wide chips. Boil the potato chips in a pot of salted boiling water for 7 minutes, then drain and cool under cold running water.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Roast the Chips

Place the boiled potatoes on a baking tray, drizzle with oil, sprinkle with salt and a little flour, then shake the tray to coat. Bake for 15-20 minutes until crispy and golden.

Step 2 : Make the Sauces

Grate lemon zest and finely chop parsley and capers. Mix half the parsley, lemon zest, panko breadcrumbs, Parmesan cheese, a bit of oil, salt, and black pepper in a bowl. In another bowl, combine capers, 1/3 of the mayonnaise, the remaining parsley; season and set your tartar sauce aside.

Step 4 : Cook the Fish

Pat the seabass dry, and place it skin-side down in a baking dish. Spread the remaining mayonnaise over the fish, then spoon and press the breadcrumb mixture on top. Bake the seabass for 8-12 minutes until the topping is crispy and golden.

Step 6 : Serve and Enjoy!

Once the chips and seabass are done, plate them. Serve each plate of fish and chips with a side of salad and a dollop of tartar sauce.


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