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.
Serving size
Ingredients
Ingredients
-
10g vegetable stock powder(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
-
200ml cashew cream (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 150g peas
- 4 sea bass fillets (Fish)
- 3 garlic clove
- 1 shallot
- 1 unwaxed lemon
- 1 handful of fresh tarragon
- 240g green beans
- 4 large potatoes
Allergens
Contains:
Nuts, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 105Kcal | 526Kcal |
| 439kJ | 2200kJ | |
| Fat | 4.5g | 23g |
| of which saturates | 0.8g | 4.2g |
| Carbohydrates | 10g | 51g |
| of which sugars | 1.2g | 6.2g |
| Protein | 5.4g | 27g |
| Salt | 0.21g | 1.0g |
| Fibre | 2.2g | 11g |
High protein
1/3 daily fibre
Low sat fat
Pan-fried Sea Bass with Potato Wedges, Peas & Lemon Tarragon Sauce
Responsibly-sourced sea bass, pan-fried till golden and tender. Drizzled with a decadent lemon and tarragon sauce, enriched with velvety cashew cream. We keep the sides simple with golden potato wedges, crunchy green beans and peas – to let the fish shine!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large non-stick frying pan, a large saucepan & a sieve
Get the wedges on
- Cut the potatoes into wedges and place onto the lined baking tray. Toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, turning halfway, until soft and golden
Prep & fry
- Trim the green beans. Pick the tarragon from the stalks and finely chop. Halve the lemon. Finely slice the shallot and garlic
- When the wedges have 10 mins remaining, season the sea bass with salt and pepper
- Heat the large non-stick frying pan with 1 tbsp oil on medium heat. Once hot, add the sea bass, skin-side down, and fry for 4 mins. Flip, then fry for a further 6 mins, until cooked through, then remove from the heat
Cook the greens
- Meanwhile, bring the large saucepan filled with salted water to a boil
- Add the green beans and boil for 3-4 mins, until cooked. Add the peas for the final minute
- Drain together, season with salt and pepper, then set aside and cover to keep warm
Simmer the sauce
- Reheat the saucepan with 2 tsp oil on medium heat. Once hot, add the garlic and shallot and cook for 4 mins, until softened
- Add the tarragon, cashew cream and stock powder. Stir to combine, bring to the boil and simmer for 2-3 mins, until the sauce has thickened. Squeeze in the juice from half the lemon and season to taste
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the sea bass onto plates, with the potato wedges, green beans and peas alongside
- Pour the lemon tarragon sauce over the fish. Garnish with the remaining lemon, cut into wedges
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