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.
Serving size
Ingredients
Ingredients
- 75g seasonal tomatoes
- 10g of fresh chives
- 80g green beans
- 40g mixed salad leaves
-
1 tsp Dijon mustard (Mustard)
- 2 large potatoes
-
30g pitted green olives
- 80g greek style yoghurt (Milk)
- 1 unwaxed lemon
- 2 sea bass fillets (Fish)
- 1 onion
Mustard, Milk, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 89Kcal | 495Kcal |
| 374kJ | 2070kJ | |
| Fat | 3.3g | 18g |
| of which saturates | 1.0g | 5.4g |
| Carbohydrates | 10g | 55g |
| of which sugars | 2.2g | 12g |
| Protein | 4.8g | 27g |
| Salt | 0.15g | 0.85g |
| Fibre | 1.8g | 9.9g |
Ingredients
Ingredients
- 80g green beans
- 10g of fresh chives
- 40g mixed salad leaves
- 100g Tomatoes Baby Seasonal Mix
-
1 tsp Dijon mustard (Mustard)
-
30g pitted green olives (use half)
- 2 large potatoes
- 1 seabass fillet (skin on) (use half) (Fish)
- 80g greek style yoghurt (use half) (Milk)
- 1 unwaxed lemon (use half)
- 1 onion (use half)
Mustard, Milk, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 79Kcal | 685Kcal |
| 330kJ | 2866kJ | |
| Fat | 2.1g | 18g |
| of which saturates | 0.6g | 5.4g |
| Carbohydrates | 11g | 98g |
| of which sugars | 2.0g | 17g |
| Protein | 3.4g | 30g |
| Salt | 0.12g | 1.1g |
| Fibre | 1.9g | 16g |
Roast Sea Bass with Potato Salad & Mixed Leaf Salad
The taste of British spring. Delicate, responsibly-sourced sea bass is baked until flaky, and flavoured with tangy olives and bright lemon. Dish up with lettuce and a creamy potato salad, brightened by fresh chives.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Bring a large saucepan filled with salted water to a boil
- Line a baking tray with silver foil
- Pull out a large bowl, a medium bowl, a sieve & a grater
Boil the potatoes
- Peel and roughly cut the potatoes into 3cm chunks, then add to the saucepan of boiling water. Simmer for 14-16 mins, until soft, then drain. Return to the pan and allow to cool
Meanwhile; prep the salad
- Zest and halve the lemon. Thinly slice the onion. Halve the tomatoes. Thinly slice the chives. Roughly chop the olives. Trim and cut the bean into thirds
- In the large bowl, combine the juice of half of the lemon with half of the slice onion and a pinch of salt. Set aside to pickle
Cook the sea bass
- Lay the sea bass, skin-side up, onto one side of the lined tray. Drizzle with 1 tsp oil, season with salt, then rub with the lemon zest and olives. Sprinkle over the remaining onion. Add the green beans to the other side of the tray and toss with 1 tsp oil and a pinch of salt
- Grill for 10-11 mins, until golden and cooked through
Assemble the salad
- Once cooked toss the yoghurt, mustard & chives though the potatoes and season with salt and pepper
- When everything's ready, add the tomatoes, salad and cooked beans to the pickled onion bowl, along with 1 tsp olive oil. 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
- Share the sea bass between plates, with the salad and potato salad alongside. Garnish with any remaining lemon, cut into wedges
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.