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.
‘Fish of the Week’ Butterflied Sea Bass with Romesco-style Sauce & Herby 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
- 4 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.)
- 40g rocket
- 2 garlic clove
- 1 handful of fresh flat-leaf parsley
- 1 shallot
- 1 unwaxed lemon
- 160g green beans
- 3 spring onion
- 2 butterflied sea bass fillets (Fish) (butterflied sea bass fillets (skin on))
- 2 tbsp ground almonds (Nuts)
- 6 baby potatoes
Nutritional Information
Calories: 672
Protein: 35g
Carbs: 39g
Fat: 41g
Ingredients
- 4 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.)
- 160g green beans (use half)
- 3 spring onion
- 1 handful of fresh flat-leaf parsley (use half)
- 2 butterflied sea bass fillets (use half) (Fish) (butterflied sea bass fillets (skin on))
- 1 shallot (use half)
- 40g rocket (use half)
- 2 garlic clove
- 2 tbsp ground almonds (use half) (Nuts)
- 6 baby potatoes
- 1 unwaxed lemon (use half)
Nutritional Information
Calories: 885
Protein: 39g
Carbs: 69g
Fat: 50g
‘Fish of the Week’ Butterflied Sea Bass with Romesco-style Sauce & Herby 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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Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan, a small bowl, a large bowl, a grater & a measuring jug
Cook the potatoes
- Halve the potatoes (quarter any larger ones)
- 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 1 garlic clove. Zest and quarter the lemon
- In the medium bowl, combine the crushed garlic, half the parsley and 1 tbsp oil
- Toss the sea bass fillets into the bowl and leave to marinate
Prep & soften the veg
- Trim the green beans. Thinly slice the shallot. Cut the spring onions into 4cm pieces. Thinly slice the other garlic clove
- 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, then add the sliced garlic and shallot and cook for 1 min. Add 50ml water (25ml for 1 person) and steam for 3 mins, until cooked through. Set aside to cool
Grill the sea bass & make the romesco sauce
- Turn the grill to high (240C)
- Place the sea bass, skin-side up, onto the foil-lined tray. Drizzle with 1 tsp oil. Season with salt and pepper
- Grill for 8 mins, until golden and cooked through
- Meanwhile, 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 baby potatoes. Season with salt and pepper
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the sea bass between plates, with the herbed potatoes, salad and romesco sauce alongside. Garnish with the remaining lemon wedges
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