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.
Butterflied Sea Bass with Romesco-style Sauce & Herbed Potatoes
Taste the summer catch with Mindful Chef x Rockfish. Starring responsibly-sourced butterflied sea bass, paired with a creamy and smoky romesco-style sauce, herby new potatoes, and fine green beans sourced straight from local British farms. It’s a true taste of the coast.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 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.)
- 12 baby potatoes
- 2 tbsp ground almonds (Nuts)
- 1 unwaxed lemon
- 4 butterflied sea bass fillets (Fish) (butterflied sea bass fillets (skin on))
- 1 handful of fresh flat-leaf parsley
- 80g rocket
- 4 garlic clove
- 240g green beans
- 5 spring onion
- 1 shallot
Nutritional Information
Calories: 540
Protein: 34g
Carbs: 34g
Fat: 29g
Butterflied Sea Bass with Romesco-style Sauce & Herbed Potatoes
Taste the summer catch with Mindful Chef x Rockfish. Starring responsibly-sourced butterflied sea bass, paired with a creamy and smoky romesco-style sauce, herby new potatoes, and fine green beans sourced straight from local British farms. It’s a true taste of the coast.
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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 small bowl, a large bowl, a grater & a measuring jug
Cook the potatoes
- Quarter the potatoes
- Add the potatoes to the saucepan and simmer for 15-18 mins, until soft, then drain. Return to the saucepan
Marinate the sea bass
- Roughly chop the parsley. Finely chop or crush 2 garlic cloves. Zest and quarter the lemon
- In the large bowl, combine the crushed garlic cloves, half the parsley and 1 tbsp oil. Toss the sea bass fillets in the marinade and 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 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 3 mins, until cooked through. Set aside to cool
Grill the seabass & 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 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 pan-fried veg
- Toss the lemon zest, the juice from half the lemon and the remaining parsley through the potatoes. Season with salt and pepper
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve crispy sea bass on plates, with the herbed potatoes, salad and romesco sauce alongside. Garnish with the remaining lemon wedges
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