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.
Sicilian-style Caponata-stuffed Baked Sea Bass
Take a trip to Sicily with this delicious and easy fish caponata. Stuff responsibly-sourced sea bass with sweet raisins, punchy capers and juicy tomatoes. Bake till crispy and delicious, then serve it over a bed of potatoes coated in a delicious tomato herb sauce.
High protein
1/3 daily fibre
10 plants
Low sat fat
Serving size
Ingredients
- 2 pepper
- 200g baby tomatoes
- 20g capers (Water, Salt, Vinegar)
- 1 handful of fresh flat-leaf parsley
- 20g pine nuts
- 4 butterflied sea bass fillets (Fish) (butterflied sea bass fillets (skin on))
- 12 baby potatoes
- 400g tomato & herb sauce (tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 aubergine
- 40g raisins (Raisins, Sunflower Oil)
Nutritional Information
Calories: 587
Protein: 35g
Carbs: 46g
Fat: 30g
Sicilian-style Caponata-stuffed Baked Sea Bass
Take a trip to Sicily with this delicious and easy fish caponata. Stuff responsibly-sourced sea bass with sweet raisins, punchy capers and juicy tomatoes. Bake till crispy and delicious, then serve it over a bed of potatoes coated in a delicious tomato herb sauce.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line 2 baking trays with parchment paper
- Pull out a sieve, a large saucepan & a small bowl
Get the veg in the oven
- Dice the aubergine and peppers into 2cm chunks
- Add both to a lined baking tray, along with the whole tomatoes. Drizzle with 1 tbsp oil and season with salt and pepper
- Roast for 20-25 mins, until the veg is soft and golden
Make the caponata filling
- Finely chop the parsley
- To the small bowl, add half the parsley, the raisins, capers, pine nuts and sundried tomato paste. Mix well, and season with salt and pepper
Fish time
- Unfold the the sea bass fillets and pat dry. Spoon the caponata filling onto one side of the fish. Gently fold the other side over the top
- Add the fillets to the other lined baking tray. Drizzle with 1 tbsp oil, season with salt to taste and roast for 16 mins, until the fish is cooked through
Meanwhile, cook the potatoes
- Quarter the potatoes
- Bring the large saucepan filled with salted water to a boil. Once boiling, add the potatoes and simmer for 12-15 mins, until soft, then drain
Get your simmer on & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When everything's ready, reheat the potato saucepan over medium-high heat. Once hot, add the roasted veg and cooked potatoes and pour over the tomato herb sauce
- Simmer until piping hot, then stir through the remaining parsley. Season to taste with salt and pepper
- Serve the potato and roasted vegetable stew into bowls, topped with the stuffed sea bass
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