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.
Crispy Sea Bass with Minted Samphire, Peas & Roast Potatoes
Make a fish supper like no other with out responsibly-sourced sea bass - perfectly crispy, tender and seasoned with a touch of salt and a squeeze of lemon. Serve with garden peas and samphire, crushed with fresh mint and roasted potatoes. It's a real feast!
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 180g Tenderstem broccoli (use half)
- 1 seabass fillet (skin on) (Fish)
- 150g peas (use half)
- 10g flaked almonds (use half) (Nuts)
- 70g samphire (use half)
- 2 large potatoes
- 1 handful of fresh mint (use half)
- 1 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 unwaxed lemon (use half)
Nutritional Information
Calories: 835
Protein: 48g
Carbs: 97g
Fat: 28g
Ingredients
- 70g samphire
- 2 large potatoes
- 180g Tenderstem broccoli
- 10g flaked almonds (Nuts)
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 2 sea bass fillets (Fish)
- 1 handful of fresh mint
- 1 unwaxed lemon
- 150g peas
Nutritional Information
Calories: 571
Protein: 33g
Carbs: 58g
Fat: 23g
Crispy Sea Bass with Minted Samphire, Peas & Roast Potatoes
Make a fish supper like no other with out responsibly-sourced sea bass - perfectly crispy, tender and seasoned with a touch of salt and a squeeze of lemon. Serve with garden peas and samphire, crushed with fresh mint and roasted potatoes. It's a real feast!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve & a large frying pan
Get the potatoes into the oven
- Cut the potatoes into 2cm cubes
- Place on the lined baking tray and toss with 2 tsp oil, and a pinch of salt and pepper
- Roast for 20-25 mins / air fryer 18-20 mins, turning once, until soft and golden
Cook the broccoli
- Pick the mint leaves from the stalks and finely chop. Trim and halve the broccoli
- When the potatoes have 10 mins left, add the broccoli to the saucepan and boil for 3-4 mins, until cooked
- Add the peas and samphire in the final 2-3 mins of cooking, then drain together
Get sizzlin'
- Meanwhile, season the sea bass with salt and pepper
- Heat the large frying pan with 2 tsp oil on medium-high heat. Place the sea bass skin side down and fry for 4 mins, flip and fry for a further 5 mins
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Squeeze over the juice from the lemon to taste
Last bits & plate up
- Stir the boiled greens, chopped mint and garlic herb paste together through the cooked potatoes on the baking tray. Season to taste with salt and pepper
- Serve on plates and top with the sea bass and flaked almonds
- Serve any remaining lemon on the side, cut into wedges
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