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
-
80g coconut yoghurt
- 1 pepper
- 20g rocket
-
21g capers
- 2 large potatoes
- 1 unwaxed lemon
- 1 handful of fresh basil
- 1 tsp fennel seeds
- 80g green beans
- 1 onion
- 1 garlic clove
- 2 sea bass fillets (Fish)
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 97Kcal | 602Kcal |
| 407kJ | 2517kJ | |
| Fat | 4.1g | 25g |
| of which saturates | 1.7g | 11g |
| Carbohydrates | 9g | 56g |
| of which sugars | 1.9g | 12g |
| Protein | 5.8g | 36g |
| Salt | 0.09g | 0.55g |
| Fibre | 1.9g | 12g |
Ingredients
Ingredients
-
80g coconut yoghurt (use half)
- 20g rocket (use half)
-
21g capers (use half)
- 2 large potatoes
- 1 pepper (use half)
- 1 unwaxed lemon (use half)
- 1 handful of fresh basil (use half)
- 1 tsp fennel seeds (use half)
- 80g green beans (use half)
- 1 onion (use half)
- 1 garlic clove (use half)
- 1 seabass fillet (skin on) (Fish)
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 95Kcal | 774Kcal |
| 396kJ | 3239kJ | |
| Fat | 3.0g | 24g |
| of which saturates | 1.3g | 11g |
| Carbohydrates | 12g | 95g |
| of which sugars | 1.6g | 13g |
| Protein | 4.9g | 40g |
| Salt | 0.07g | 0.56g |
| Fibre | 1.9g | 16g |
Sea Bass Traybake with Roast Potatoes, Fennel Seeds & Lemon Yoghurt
On busy weeknights, nothing beats a traybake. Ours stars buttery responsibly-sourced sea bass, roasting alongside golden potatoes, bright peppers and crunchy green beans. Fragrant fennel seeds and punchy capers infuse everything with irresistible flavour. Toss the veg with peppery rocket and drizzle with creamy lemon yoghurt - and you're ready to dig in!
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 small bowl & a grater
Get started
- Dice the potatoes into 3cm chunks
- Place the potatoes onto the lined baking tray and toss with 1 tsp olive oil, 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
Add the veg & make the lemon yoghurt
- After 10 mins, add the pepper, onion wedges and fennel seeds to the potato tray. Toss together with 1/2 tsp oil and a pinch of salt and pepper. Return to the oven for a further 10 mins
- In the small bowl, combine the yoghurt, garlic, lemon zest, half the basil and a generous pinch of salt and pepper
Cook the sea bass
- After 10 mins, add the green beans to the potato tray. Season the sea bass with salt and place on top of the veg, skin side up. Drizzle with 1 tsp olive oil, return the tray to the oven and bake for a final 11 mins, until the fish is cooked through and the veg is golden
Finishing touches & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Allow the veg to cool for a few minutes before tossing through the rocket, remaining basil and juice from the lemon and capers on the tray. Season to taste
- Share the roasted veg salad between plates, topped with the sea bass. Spoon over any juices from the tray. Drizzle over the lemon yoghurt and garnish with the remaining lemon, cut into wedges
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.