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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 100g Tomatoes Baby Seasonal Mix
- 80g sugar snap peas
- 1 little gem lettuce
- 10g of fresh chives
-
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
Fish, Milk, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 92Kcal | 492Kcal |
| 386kJ | 2058kJ | |
| Fat | 3.8g | 20g |
| of which saturates | 1.1g | 5.6g |
| Carbohydrates | 9g | 50g |
| of which sugars | 2.5g | 13g |
| Protein | 5.1g | 27g |
| Salt | 0.17g | 0.91g |
| Fibre | 1.8g | 9.5g |
Ingredients
Ingredients
- 80g sugar snap peas (use half)
- 100g Tomatoes Baby Seasonal Mix (use half)
- 1 little gem lettuce (use half)
- 10g of fresh chives
-
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)
Fish, Milk, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 92Kcal | 624Kcal |
| 383kJ | 2610kJ | |
| Fat | 2.8g | 19g |
| of which saturates | 0.8g | 5.5g |
| Carbohydrates | 12g | 83g |
| of which sugars | 2.2g | 15g |
| Protein | 4.0g | 27g |
| Salt | 0.15g | 1.0g |
| Fibre | 1.9g | 13g |
Grilled Sea Bass with Creamy Potatoes, Sugar Snap Peas & Gem Lettuce Salad
Delicate, responsibly-sourced sea bass is grilled until flaky, and flavoured with tangy olives and bright lemon. Dish up with a refreshing gem lettuce salad, tender sugar snap peas and a creamy potato salad, brightened by fresh chives. A vibrant fish supper, full of delicious flavours.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Line a baking tray with silver foil
- Pull out a large bowl, a sieve, a peeler & 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
Finish the prep
- Zest and halve the lemon. Thinly slice the onion. Halve the tomatoes. Thinly slice the chives. Roughly chop the olives. Thinly slice the gem lettuce
- In the large bowl, combine the juice from half the lemon with half the onion and a pinch of salt. Set aside to pickle
- Preheat the grill to high (240C)
Get grilling
- Lay the sea bass, skin-side up, onto one side of the lined tray. Drizzle with 1 tsp olive oil, season with salt, then rub with the lemon zest and olives. Sprinkle over the remaining onion. Add the sugar snap peas to the other side of the tray and toss with 1 tsp olive 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 and chives though the potatoes and season with salt and pepper
- When everything's ready, add the tomatoes, lettuce and sugar snap peas 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 potatoes alongside. Garnish with the remaining lemon, cut into wedges
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