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 with Dhal & Coriander Salsa
The whole family will love this Indian-inspired take on a fish supper! Make a dhal by simmering lentils in a rich coconut curry. Serve alongside responsibly-sourced sea bass, grilled until perfection. Top with lashings of tangy lemon and coriander salsa to complete the dish.
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 1 handful of fresh coriander
- 4 butterflied sea bass fillets (Fish) (butterflied sea bass fillets (skin on))
- 160g baby spinach
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 6 garlic clove
- 2 onion
- 80g creamed coconut
- 200g baby tomatoes
- 2 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 8cm fresh ginger
- 160g red split lentils (red split lentils (100%))
- 1 unwaxed lime
Nutritional Information
Calories: 638
Protein: 42g
Carbs: 36g
Fat: 38g
Grilled Butterflied Sea Bass with Dhal & Coriander Salsa
The whole family will love this Indian-inspired take on a fish supper! Make a dhal by simmering lentils in a rich coconut curry. Serve alongside responsibly-sourced sea bass, grilled until perfection. Top with lashings of tangy lemon and coriander salsa to complete the dish.
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Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Boil a kettle
- Pull out a measuring jug, a sieve, a grater, a large frying pan & a small bowl
Prep the stock & veg
- Dissolve the stock powder and creamed coconut in the jug with 700ml boiling water
- Thinly slice the onions. Finely grate the garlic and ginger. Rinse the spinach
Build the dhal
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until soft
- Add the garlic, ginger and baharat spice and cook for 1 min
- Stir in the coconut stock mixture, lentils and tomatoes. Simmer for 20-25 mins, until the lentils are cooked
- In the final minute, stir the spinach into dhal, until wilted
Make the coriander salsa
- Preheat the grill to high (240C)
- Zest and halve the lime. Roughly chop the coriander
- In the small bowl, combine the lime zest, juice from half the lime, the coriander and 1 tbsp oil. Season with salt and pepper
Grill the sea bass
- Place the sea bass, skin-side up, onto the foil-lined tray. Season with salt and drizzle with 1 tbsp oil
- Grill for 8 mins, until the fish is cooked through and the skin is crispy
Plate up
- Stir a squeeze of lime juice (or to taste) into the dhal. Season with salt and pepper
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the dhal into bowls, topped with the crispy sea bass. Drizzle with the coriander salsa
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