The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sea Bass, Caper Tomato Sauce & Crispy Potatoes
Delicate, sustainably sourced sea bass doesn’t need a lot to shine. Simply pan-fry with sea salt and black pepper, till juicy and tender. Plate over almond-crusted roasted potatoes and spinach. Enjoy with homemade caper and tomato sauce and a sprinkling of parsley.
6 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 handful of fresh flat-leaf parsley
- 1 courgette
- 200g passata (tomatoes, salt, citric acid)
- 2 garlic clove
- 1 shallot
- 20g capers (Water, Salt, Vinegar)
- 20g flaked almonds (Nuts)
- 80g baby spinach
- 2 large potatoes
- 2 sea bass fillets (Fish)
Nutritional Information
Calories: 597
Protein: 30g
Carbs: 51g
Fat: 29g
Ingredients
- 2 large potatoes
- 20g capers (use half) (Water, Salt, Vinegar)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 seabass fillet (skin on) (Fish)
- 80g baby spinach (use half)
- 2 garlic clove
- 1 courgette (use half)
- 20g flaked almonds (use half) (Nuts)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 shallot (use half)
Nutritional Information
Calories: 866
Protein: 44g
Carbs: 92g
Fat: 34g
Sea Bass, Caper Tomato Sauce & Crispy Potatoes
Delicate, sustainably sourced sea bass doesn’t need a lot to shine. Simply pan-fry with sea salt and black pepper, till juicy and tender. Plate over almond-crusted roasted potatoes and spinach. Enjoy with homemade caper and tomato sauce and a sprinkling of parsley.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Dice the potatoes into 1cm cubes. Thinly slice the courgette into half-moons. Place both on a lined baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 18-20 mins, until the potatoes are golden and cooked through.
- Make the sauce; finely dice the shallot. Finely chop or crush the garlic. Heat a medium saucepan with 1/2 tbsp oil on medium heat. Add the shallot and cook for 3 mins. then stir in the garlic and cook for 1 min more. Add the passata, capers and 50ml water (25ml for 1 person). Season with sea salt and black pepper. Simmer for 7-8 mins, until thickened.
- Finely chop the parsley and almonds. Mix the almonds and nutritional yeast together in a bowl. After 20 mins of roasting, add the almond mix to the potatoes and stir to coat. Roast for another 3-5 mins, until the almonds are golden.
- Season the sea bass with sea salt and black pepper. Heat a large non-stick frying pan with 1 tbsp oil on medium heat. Add the sea bass and cook for 2-3 mins, per side, until cooked through. Set aside on a plate.
- Keeping the pan on the heat, add the spinach and cook for 1-2 mins, stirring until wilted.
- Stir the parsley through the potatoes, then spoon the caper tomato sauce onto plates. Top with the roasted veg, spinach and sea bass. Garnish with any remaining flaked almonds from the baking tray.
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