Prep & Bake Crispy Dijon Sea Bass
Includes recyclable aluminum tray
- Wheat
- Soy
- Eggs
- Milk
- Fish
This golden-crusted salmon transforms your weeknight into a gourmet affair! Dijon mustard meets crispy panko in a textural love story, while tender green beans get buttery herb treatment. The star? A smoky mustard sauce that drizzles like liquid velvet over flaky fish. Paired with garlic-kissed ciabatta that's toasted to perfection, this 25-minute masterpiece delivers restaurant elegance without the reservation wait. Your taste buds will thank you for this deliciously sophisticated escape!
Ingredients
6 ounce
Green Beans
1 unit
Ciabatta
(Contains: Wheat, Soy)
2 unit
Oven-Ready Tray
1 ounce
Smoky Mustard
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chilean Sea Bass
(Contains: Fish)
2 teaspoon
Dijon Mustard
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Trim green beans if necessary; toss in one oven-ready tray with a drizzle of oil, salt, and pepper. (For 4, divide green beans between two trays, using a drizzle of oil in each tray.)
In a small bowl, combine panko with a drizzle of oil (large drizzle for 4), salt, and pepper.
Trim green beans if necessary; toss in one oven-ready tray with a drizzle of oil, salt, and pepper (for 4, divide green beans between two trays, using a drizzle of oil in each tray).
In a small bowl, combine panko with a drizzle of oil (large drizzle for 4), salt, and pepper.
Pat salmon* dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat.
Place salmon, skin sides down, in remaining oven-ready tray. (For 4 servings, divide between two remaining trays.) Evenly spread tops with Dijon mustard; mound with panko mixture, pressing firmly to adhere. Reserve bowl.
Place trays side by side on top rack (be sure your oven has preheated!); bake until green beans are tender and salmon is cooked through, 10-15 minutes. (For 4, bake salmon on top rack and green beans on middle rack, swapping rack positions halfway through.)
Meanwhile, wash and dry bowl used for panko. Combine smoky mustard and mayonnaise in same bowl; stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Meanwhile, when salmon has 5 minutes remaining, halve and toast ciabatta. Spread with half the garlic herb butter.
Halve each ciabatta half on a diagonal. (For 4 servings, halve each of the four ciabatta halves on a diagonal.)
Once green beans are done, carefully toss with remaining garlic herb butter.
Divide salmon, green beans, and garlic bread between plates. Drizzle smoky mustard sauce over salmon and serve.
