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
-
21g capers
- 2 large potatoes
- 1 pepper
- 1 unwaxed lemon
- 80g greek style yoghurt (Milk)
- 1 handful of fresh basil
- 1 tsp fennel seeds
- 40g rocket
- 80g green beans
- 1 onion
- 1 garlic clove
- 2 sea bass fillets (Fish)
Milk, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 84Kcal | 490Kcal |
| 352kJ | 2052kJ | |
| Fat | 2.8g | 17g |
| of which saturates | 0.9g | 5.3g |
| Carbohydrates | 10g | 57g |
| of which sugars | 2.4g | 14g |
| Protein | 4.6g | 27g |
| Salt | 0.09g | 0.55g |
| Fibre | 2.0g | 12g |
Ingredients
Ingredients
-
21g capers (use half)
- 2 large potatoes
- 1 pepper (use half)
- 1 unwaxed lemon (use half)
- 80g greek style yoghurt (use half) (Milk)
- 1 handful of fresh basil (use half)
- 1 tsp fennel seeds (use half)
- 40g rocket (use half)
- 80g green beans (use half)
- 1 onion (use half)
- 1 garlic clove
- 1 seabass fillet (skin on) (Fish)
Milk, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 91Kcal | 757Kcal |
| 381kJ | 3166kJ | |
| Fat | 2.6g | 21g |
| of which saturates | 0.8g | 6.4g |
| Carbohydrates | 12g | 97g |
| of which sugars | 1.9g | 16g |
| Protein | 5.0g | 42g |
| Salt | 0.08g | 0.63g |
| Fibre | 1.9g | 16g |
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium measuring bowl and a grater
Prep the potatoes
- Dice the potatoes into 3cm chunks.
- Place the potatoes, on the lined baking tray and toss with 1 tsp oil, a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Meanwhile; Cut the onion into 2cm wedges. Thinly slice the pepper. Trim the green beans. Pick the basil leaves from the stalks and roughly chop. Finely chop or grate the garlic. Zest and halve the lemon
Next step
- After 10 mins, add the pepper, onion wedges and fennel seeds to the potato tray. Toss together and return to the over for a further 10 mins
- In the small bowl combine the yoghurt, garlic, lemon zest, half of the basil and a generous pinch of salt and pepper
Cook the seabass
- After 10 mins, add the green beans to the potato tray. Season the sea bass with salt and place on top of the roasting veg . Drizzle with 1 tsp oil and return the tray to the oven and bake for a final 11 mins, until the fish cooked through and the veg is golden
Finishing touches and plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Set aside
- Allow the veg to cool for a few minutes before tossing through the rocket, lemon juice and capers on the tray. Season to taste
- Share the roasted veg salad between plates and top with the sea bass. Drizzle over the lemon yoghurt
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