Sea bass with pea puree and crushed potato
  • Fish
  • Gluten-free
  • Allergens: Dairy

This week’s flexitarian option is crispy sea bass fillets with crushed potato and pea puree. This is a signature dish of our head chef’s restaurant Bistro Corner ( It also happens to be Kaisa’s favourite food at the moment.

Out of stock

Re-heating instructions

Remove the lid and the leaves with greens and pea puree. Heat the sea bass fillets and potato in a pre-heated oven at 180 C for 10-15 minutes or until hot. You can also heat the puree in a pan or microwave. Add the puree and the greens to the side of the dish and enjoy!

Ingredients: Sea bass, new potato, peas, butter, cream (dairy), vegetable oil, mint, garlic, salt, pepper.

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