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.
Crispy Sea Bass & Vegan 'Nduja Paella
Take a trip to the seaside with this delicious weeknight wonder. Featuring responsibly-sourced sea bass, pan-fried until crispy golden and delicious. Served over a paella-style rice, flavoured with smoky vegan 'nduja and paprika. A herby parsley sauce with zingy capers brings it all together.
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 4 garlic clove
- 20g capers (Water, Salt, Vinegar)
- 500g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 1 tsp turmeric
- 4 butterflied sea bass fillets (Fish) (butterflied sea bass fillets (skin on))
- 80g rocket
- 1 unwaxed lemon
- 1 tbsp smoked paprika
- 2 pepper
- 40g vegan 'nduja (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 handful of fresh flat-leaf parsley
- 11g vegetable stock powder (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.)
Nutritional Information
Calories: 598
Protein: 34g
Carbs: 58g
Fat: 27g
Crispy Sea Bass & Vegan 'Nduja Paella
Take a trip to the seaside with this delicious weeknight wonder. Featuring responsibly-sourced sea bass, pan-fried until crispy golden and delicious. Served over a paella-style rice, flavoured with smoky vegan 'nduja and paprika. A herby parsley sauce with zingy capers brings it all together.
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Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Pull out a large frying pan, a measuring jug & a small bowl
Prep the veg
- Finely chop or crush the garlic. Thinly slice the peppers
Build the dish
- Turn the grill to high (240C)
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the pepper and cook for 5-7 mins, stirring occasionally, until softened
- Add the garlic and cook for 1 min, then add the turmeric, paprika and vegan 'nduja. Cook for 1-2 mins
- Add the rice and break it up with a wooden spoon. Add the stock powder and 400ml water, then simmer for 5-6 mins, until the pepper is soft and the liquid has thickened
Meanwhile, get grilling
- Place the sea bass onto the foil-lined tray, skin-side up. Drizzle with 1 tsp oil and season with salt and pepper
- Grill for 8 mins, until cooked through
Make the parsley sauce
- Finely chop the parsley and capers
- Add to the small bowl, along with 2 tsp oil and the juice of half the lemon (or to taste). Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the paella into bowls, topped with the rocket and sea bass. Drizzle over the parsley sauce. Garnish with the remaining lemon, cut into wedges
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