Roast Sea Bass with Tarragon Potatoes & Baby Gem Salad

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Fish, Milk, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	96Kcal	584Kcal
	403kJ	2445kJ
Fat	4.6g	28g
of which saturates	1.0g	6.3g
Carbohydrates	9g	56g
of which sugars	2.4g	14g
Protein	4.4g	26g
Salt	0.15g	0.94g
Fibre	1.6g	9.6g

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)

Allergens

Contains: Fish, Milk, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	92Kcal	728Kcal
	386kJ	3046kJ
Fat	3.2g	25g
of which saturates	0.8g	6.0g
Carbohydrates	12g	95g
of which sugars	2.0g	16g
Protein	3.4g	27g
Salt	0.12g	0.92g
Fibre	1.7g	13g

Back

Low sat fat

Roast Sea Bass with Tarragon Potatoes & Baby Gem Salad

Prep time: 20 mins

Total time: 35 mins

Cuisine: British

Food group: Fish

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 crisp lettuce and a creamy potato salad, brightened by fresh tarragon.

Cooking Instructions

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.

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