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
- 1 shallot
- 5 spring onion
- 240g green beans
- 4 garlic clove
- 80g rocket
- 1 handful of fresh flat-leaf parsley
-
4 butterflied sea bass fillets (Fish)(butterflied sea bass fillets (skin on))
- 1 unwaxed lemon
- 2 tbsp ground almonds (Nuts)
- 12 baby potatoes
-
6 tbsp red pepper tapenade (Sulphites)(Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
Allergens
Contains:
Fish, Nuts, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 112Kcal | 540Kcal |
| 468kJ | 2259kJ | |
| Fat | 6.0g | 29g |
| of which saturates | 1.1g | 5.2g |
| Carbohydrates | 7g | 34g |
| of which sugars | 1.4g | 6.7g |
| Protein | 7.0g | 34g |
| Salt | 0.19g | 0.93g |
| Fibre | 1.6g | 7.9g |
High protein
5 plants
Low sat fat
Butterflied Sea Bass with Herby Potatoes & Romesco-style Sauce
Taste the summer catch with this vibrant fish supper. Starring responsibly-sourced butterflied sea bass, paired with a creamy and smoky romesco-style sauce, herby new potatoes, and seasonal green beans. It’s a true taste of the coast.
Cooking Instructions
Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a large saucepan filled with lightly salted water to a boil
- Pull out a large frying pan, a large bowl, a small bowl, a grater, a sieve & a measuring jug
Cook the potatoes
- Quarter the potatoes
- Add the potatoes to the saucepan and simmer for 14-16 mins, until soft, then drain. Return to the saucepan
Marinate the sea bass
- Roughly chop the parsley. Finely chop 2 garlic cloves. Zest and quarter the lemon
- In the large bowl, combine the garlic, half the parsley, half the lemon zest, a squeeze of lemon juice and 1 tbsp olive oil. Add the sea bass fillets and turn to coat in the marinade, then set aside
Prep & soften the veg
- Trim the green beans. Thinly slice the shallot. Cut the spring onions into 4cm pieces. Thinly slice the remaining garlic
- Heat the large frying pan with 1 tbsp olive oil on high heat. Once hot, add the green beans and spring onion and cook for 4 mins. Lower the heat to medium, add the sliced garlic and shallot and cook for 1 min
- Add 50ml water and steam for 2-3 mins, until cooked through. Remove from the heat
Grill the sea bass & make the romesco sauce
- Meanwhile, turn the grill to high (240C)
- Place the sea bass, skin-side up, onto the foil-lined tray. Drizzle with 1 tsp olive oil and season with salt and pepper. Grill for 8 mins, until golden and cooked through
- In the small bowl, combine the red pepper tapenade and ground almonds. Season with salt and pepper
Last bits & plate up
- Toss the rocket through the cooled green beans
- Add a squeeze of lemon juice, the remaining lemon zest and remaining parsley to the potatoes. Toss to combine. 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 sea bass onto plates, with the herby potatoes, green bean salad and romesco sauce alongside. Garnish with the remaining lemon wedges
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