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.
Roast Sea Bass with Tarragon Potatoes & Baby Gem Salad
The taste of British spring. Delicate, sustainably-sourced sea bass is baked until flaky, and flavoured with tangy olives and bright lemon. Dish up with crisp lettuce and a creamy potato salad, brightened by fresh tarragon.
Low sat fat
Serving size
Ingredients
- 1 onion
- 1 little gem lettuce
- 2 sea bass fillets (Fish)
- 1 unwaxed lemon
- 1 handful of fresh tarragon
- 80g greek style yoghurt (Milk)
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 110g baby tomatoes
- 2 large potatoes
Nutritional Information
Calories: 584
Protein: 26g
Carbs: 56g
Fat: 28g
Ingredients
- 110g baby tomatoes (use half)
- 30g pitted green olives (use half) (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 handful of fresh tarragon (use half)
- 2 large potatoes
- 1 little gem lettuce (use half)
- 1 seabass fillet (skin on) (use half) (Fish)
- 80g greek style yoghurt (use half) (Milk)
- 1 unwaxed lemon (use half)
- 1 onion (use half)
Nutritional Information
Calories: 728
Protein: 27g
Carbs: 95g
Fat: 25g
Roast Sea Bass with Tarragon Potatoes & Baby Gem Salad
The taste of British spring. Delicate, sustainably-sourced sea bass is baked until flaky, and flavoured with tangy olives and bright lemon. Dish up with crisp lettuce and a creamy potato salad, brightened by fresh tarragon.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large bowl, a medium bowl & a grater
Roast the potatoes
- Dice the potatoes into 2cm chunks
- Place the potato onto a lined baking tray, drizzle with 2 tsp oil and season with salt and pepper
- Roast for 25-30 mins, until soft and golden
Make the tarragon dressing
- Meanwhile, pick the tarragon leaves from the stalks and finely chop
- In the large bowl, combine the tarragon with the yoghurt, half the maple mustard dressing and a pinch of salt
- Thinly slice the onion. Finely chop the olives. Zest and halve the lemon
Cook the sea bass
- When the potatoes have 11 mins remaining, add the sea bass, skin-side up, onto the other tray. Drizzle with 1 tsp oil, season with salt, then rub with the lemon zest and olives
- Place the onion alongside the fish and and toss with 1/2 tsp oil. Roast both for 11 mins, until golden and cooked through
Assemble the salad
- Meanwhile, halve the tomatoes (quarter any larger ones). Trim and thinly slice the lettuce
- When everything's ready, add both to the medium bowl, along with the roasted onion and remaining maple mustard dressing. Toss and season with salt and pepper
Finish & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Toss the potatoes through the yoghurt dressing and a squeeze of lemon juice (or to taste)
- Share the sea bass between plates, with the salad and tarragon potatoes alongside. Garnish with the remaining lemon, cut into wedges
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