Za'atar Sea Bass with Dill Quinoa & Olive Cucumber Salad

Serving size

1 person 2 people 4 people

Ingredients

1 cucumber
75g seasonal tomatoes
30g Pitted Kalamata Olives

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
2 tsp za'atar

(Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
1 shallot
2 sea bass fillets (Fish)
1 handful of fresh dill
25g honey
1 unwaxed lemon
250g puy lentils & wholegrain quinoa

(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	107Kcal	478Kcal
	447kJ	2001kJ
Fat	4.5g	20g
of which saturates	0.8g	3.4g
Carbohydrates	10g	43g
of which sugars	3.6g	16g
Protein	6.5g	29g
Salt	0.21g	0.92g
Fibre	2.2g	9.8g

Ingredients

1 cucumber (use half)
75g seasonal tomatoes (use half)
30g Pitted Kalamata Olives (use half)

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
1 shallot (use half)
2 tsp za'atar (use half)

(Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
1 unwaxed lemon (use half)
25g honey (use half)
1 handful of fresh dill (use half)
1 seabass fillet (skin on) (use half) (Fish)
250g puy lentils & wholegrain quinoa (use half)

(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	470Kcal
	452kJ	1965kJ
Fat	4.8g	21g
of which saturates	0.8g	3.3g
Carbohydrates	10g	43g
of which sugars	3.7g	16g
Protein	5.9g	26g
Salt	0.21g	0.9g
Fibre	2.2g	9.8g

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Ready in 20 High protein New 7 plants Low sat fat Nutrient dense Smaller portion

Za'atar Sea Bass with Dill Quinoa & Olive Cucumber Salad

Prep time: 15 mins

Total time: 20 mins

Cuisine: Mediterranean

Food group: Fish

A vibrant fish supper starring flaky responsibly-sourced sea bass, coated in fragrant za'atar and sticky honey, then pan-fried until golden. Serve alongside fluffy quinoa, studded with fresh dill, and a bright olive and cucumber salad, for extra freshness.

Cooking Instructions

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.

Before you start

Pull out a medium non-stick frying pan, a medium bowl & a small bowl

Pickle the shallot & prep

Peel the shallot, keeping it whole, then thinly slice into rings. Add to the medium bowl with the juice from half the lemon and a pinch of salt. Set aside to pickle
Halve the olives. Quarter the tomatoes. Thinly slice half the cucumber into 1/2cm half-moons. Finely chop the dill

Make the dressing & fry the fish

In the small bowl, combine half the honey with the juice from the remaining lemon, half the dill, half the za'atar, 1 tsp olive oil and a pinch of salt and pepper
Rub the sea bass with the remaining za'atar and season with salt
Heat the medium non-stick frying pan with 1 tsp olive oil on medium heat. Once hot, add the sea bass, skin-side down, and cook for 4 mins, then flip and cook for another 6 mins, until cooked through. Drizzle with the remaining honey in the final 1 min, then remove from the pan and set aside. Cover to keep warm

Time for quinoa

Reheat the frying pan on medium-high heat. Once hot, add the quinoa lentil mix and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Stir through the remaining dill and a pinch of salt

Toss & plate up

Add the tomatoes, cucumber and olives to the shallot bowl. Toss to coat
Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Share the dill quinoa between plates, topped with the sea bass. Serve the salad alongside and drizzle everything with the dressing