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 tbsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 40g baby spinach
- 160g green beans
- 4 sea bass fillets (Fish)
-
10g vegetable stock powder(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
-
506 x bijoux verts lentils in salted water(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 1 handful of fresh tarragon
- 3 garlic clove
- 2 leek
- 25g honey
- 3 large potatoes
- 200g rhubarb
Allergens
Contains:
Mustard, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 87Kcal | 547Kcal |
| 362kJ | 2290kJ | |
| Fat | 2.8g | 18g |
| of which saturates | 0.5g | 3.2g |
| Carbohydrates | 9g | 56g |
| of which sugars | 1.7g | 11g |
| Protein | 5.2g | 33g |
| Salt | 0.37g | 2.3g |
| Fibre | 2.7g | 17g |
High protein
1/3 daily fibre
Low sat fat
Roast Sea Bass with Mustardy Lentils, Green Beans & Rhubarb Compote
A perfect spring fish supper, starring responsibly-sourced sea bass, grilled until golden. Serve alongside creamy lentils, infused with sharp mustard and fragrant tarragon, and crunchy green beans. A vibrant rhubarb compote adds a pop of colour and delicious tang - tying everything together.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 large baking trays with parchment paper
- Pull out a large frying pan, a small saucepan, a measuring jug & a sieve
Get started
- Dice the potatoes into 2cm chunks, place onto a lined baking tray, drizzle with 2 tsp oil and season with salt and pepper. Roast for 25-30 mins, until soft and golden
- Meanwhile, trim and dice the rhubarb into 2cm chunks, then add to the small saucepan with the honey and 100ml water
- Bring to a simmer on medium-high heat and cook for 6-8 mins, until the rhubarb breaks down and the liquid reduces to a thick compote. Season with salt
Finish the prep
- Trim and slice the leeks into 1/2cm thick rounds. Finely chop or crush the garlic. Trim the green beans. Pick the tarragon from the stalks and finely chop (reserving a few leaves for garnish). Drain and rinse the lentils
Simmer the lentils
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the leek and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the garlic and cook for 30 secs, then stir in the lentils, stock powder and 200ml water. Simmer for 4-5 mins, until reduced slightly
Time for the sea bass
- Season the sea bass with salt and place, skin-side up, onto the other lined baking tray. Drizzle with 1 tsp oil
- Place the green beans alongside, drizzle with 2 tsp oil and season with a pinch of salt and pepper
- Roast for 11 mins, until the fish is cooked through and the green beans are tender
Final bits & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Rinse the spinach, then add to the lentils in the final min to wilt. Stir the mustard and chopped tarragon through the lentils and season to taste
- Serve the lentils onto plates, topped with the grilled sea bass. Serve the potatoes, green beans and rhubarb compote alongside. Garnish with the reserved tarragon leaves to finish
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