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.
Grilled Butterflied Sea Bass & Veduja Paella
Take a trip to the seaside with this delicious weeknight wonder. Featuring responsibly-sourced sea bream, pan-fried until crispy golden and delicious. Served over a paella-style rice, flavoured with smoky vegan 'nduja and paprika. An herby parsley sauce with zingy capers brings it all together.
Ready in 20
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 2 butterflied sea bass fillets (use half) (Fish) (butterflied sea bass fillets (skin on))
- 2 tsp smoked paprika (use half)
- 10g capers (use half) (Water, Salt, Vinegar)
- 40g vegan 'nduja (use a quarter) (Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
- 1 unwaxed lemon (use a quarter)
- 40g rocket (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 pepper (use half)
- 1 pepper (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 11g vegetable stock powder (use a quarter) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 0.5 tsp turmeric (use half)
- 3 garlic clove
Nutritional Information
Calories: 627
Protein: 35g
Carbs: 45g
Fat: 34g
Ingredients
- 2 tsp smoked paprika
- 1 handful of fresh flat-leaf parsley
- 1 pepper
- 10g capers (Water, Salt, Vinegar)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 pepper
- 40g vegan 'nduja (use half) (Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
- ½ tsp turmeric
- 2 butterflied sea bass fillets (Fish) (butterflied sea bass fillets (skin on))
- 80g rocket
- 3 garlic clove
- 1 unwaxed lemon (use half)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 623
Protein: 35g
Carbs: 44g
Fat: 34g
Grilled Butterflied Sea Bass & Veduja Paella
Take a trip to the seaside with this delicious weeknight wonder. Featuring responsibly-sourced sea bream, pan-fried until crispy golden and delicious. Served over a paella-style rice, flavoured with smoky vegan 'nduja and paprika. An herby parsley sauce with zingy capers brings it all together.
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Cooking Instructions
- Turn the grill to high (240C). Finely chop or crush the garlic. Thinly slice the peppers. Heat a large frying pan with 2 tsp oil on medium heat. Once hot, add the peppers and cook for 5-7 mins, stirring occasionally, until softened.
- Add the garlic to the pan and cook for 1 min, then add the turmeric, paprika and vegan 'nduja (use less for less heat). Cook for 1-2 mins, then add the rice and break it up with a wooden spoon. Add 250ml water (125ml for 1 person) and half the stock. Cook for 4-5 mins until the peppers are soft and the sauce has thickened.
- Place the sea bass on a foil-lined tray, skin-side up. Drizzle with 1 tsp oil and season with salt and pepper. Grill for 8-10 mins, until cooked through.
- Finely chop the parsley and capers. Add to a small mixing bowl and mix with 1 tbsp olive oil and the juice of half the lemon. Season with salt and pepper. Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Cook for longer if necessary.
- Serve the rice topped with the rocket, sea bass and drizzle over the parsley sauce. Garnish with remaining lemon cut into wedges.
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