Butterflied Sea Bass Paella with Brown Rice, Ve'duja & Caper Salsa Verde

Serving size

1 person 2 people 4 people

Ingredients

40g mixed salad leaves
21g capers

(Capers, Water, White Wine Vinegar, Salt)
2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
2 onion
2 pepper
10g veg stock powder

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
1 handful of fresh flat-leaf parsley
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)
1 unwaxed lemon
4 butterflied sea bass fillets (Fish)

(butterflied sea bass fillets (skin on))
500g cooked short grain brown rice

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
4 garlic clove

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	593Kcal
	472kJ	2480kJ
Fat	4.8g	25g
of which saturates	1.1g	5.6g
Carbohydrates	11g	60g
of which sugars	1.6g	8.5g
Protein	6.5g	34g
Salt	0.3g	1.6g
Fibre	1.4g	7.1g

Back

High protein 8 plants Low sat fat

Butterflied Sea Bass Paella with Brown Rice, Ve'duja & Caper Salsa Verde

Prep time: 15 mins

Total time: 25 mins

Cuisine: Spanish

Food group: Fish

Take a trip to the seaside with this delicious weeknight wonder. Featuring responsibly-sourced sea bass, grilled until crispy golden and delicious. Served over a paella-style rice, flavoured with smoky vegan 'nduja and paprika. A herby salsa verde with salty capers brings it all together.

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

Turn the grill to high (240C)
Line a large baking tray with silver foil
Pull out a large frying pan, a medium bowl, a small bowl & a measuring jug

Do the prep

Thinly slice the peppers and onions. Finely slice the garlic

Sizzle & grill

Heat the large frying pan with 2 tsp olive oil on medium heat. Once hot, add the onion and cook for 3-4 mins, until softened. Season with salt and pepper. Add the pepper and cook for a further 3-4 mins
Meanwhile, place the sea bass onto the foil-lined tray, skin-side up. Drizzle with 1 tsp olive oil and season with salt and pepper. Grill for 9 mins, until cooked through

Finish the paella

Add the garlic to the veg pan and cook for 1 min, then add the paprika & oregano and the half pack of vegan 'nduja (add less for less heat). Cook for 1-2 mins
Add the rice and break it up with a wooden spoon. Add the stock powder and 350ml water, then simmer for 5-6 mins, until the veg is soft and the sauce coats the rice. Season with salt and pepper

Make the caper salsa verde & lemon dressing

Finely chop the parsley and capers
Add both to the small bowl, along with 2 tsp olive oil and the juice from half the lemon (or to taste). Season with salt and pepper
Add the juice from the remaining lemon to the medium bowl along with 1/2 tbsp olive oil. Season with salt and pepper

Finish & plate up

When everything's ready, toss the salad leaves in the lemon dressing. Season to taste
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 sea bass. Drizzle over the caper salsa verde. Serve the salad alongside