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 Sri Lankan spice blend(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 2 carrot
- 1 handful of fresh coriander
- 200g baby tomatoes
- 1 red cabbage
- 4 sea bass fillets (Fish)
-
4 tbsp lime, coriander and chilli dressing (Soya)(Sunflower Oil, Water, Wheat Free Soy Sauce, Lime Juice Concentrate, Coriander Leaf, Lime Leaf, Red Chillies, Salt, Xanthan Gum, Cayenne Pepper)
- 1 onion
-
250g white and red quinoa(water, organic white quinoa, organic red quinoa, organic sunflower oil, sea salt.)
- 1 sweet potato
- 2 tsp ground cumin
- 1 unwaxed lemon
Allergens
Contains:
Fish, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 103Kcal | 521Kcal |
| 431kJ | 2179kJ | |
| Fat | 5.1g | 26g |
| of which saturates | 0.8g | 4.1g |
| Carbohydrates | 10g | 50g |
| of which sugars | 3.8g | 19g |
| Protein | 4.8g | 24g |
| Salt | 0.08g | 0.42g |
| Fibre | 2.2g | 11g |
1/3 daily fibre
4 of 5 a day
Low sat fat
Crispy Spiced Sea Bass, Quinoa Salad & Coriander Dressing
Sustainably caught seabass goes great with a herby coriander and lime dressing. Coated in a Sri Lankan spice blend and seared till perfectly tender. Serve with a veg-packed salad of juicy plum tomatoes, carrots, cabbage and good-for-you quinoa. Scattered with pickled onions to complete the spread.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the sweet potato into 2cm cubes. Place onto a lined baking tray and toss with the cumin, 2 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden. Set aside to cool to room temperature for a cold salad (optional).
- Make the pickled onions; zest and halve the lemon. Thinly slice the onion and place in a small bowl with the juice from the lemon and a pinch of sea salt. Mix and leave to pickle.
- Trim and finely slice the cabbage. Coarsely grate the carrots (peel optional). Quarter the tomatoes. Finely chop the coriander. In a small bowl, mix the coriander with the lime, coriander and chilli dressing.
- In the final 5 mins of roasting the sweet potatoes, heat a large frying pan with 1 tbsp oil on medium heat. Coat the sea bass with half the spice blend, a pinch of sea salt and black pepper. Add the fish, skin-side down, and cook for 2-3 mins, per side, until cooked through.
- Place the quinoa, carrots, tomatoes and cabbage into a large mixing bowl. Add half the pickled onion, all the pickling liquid and season with sea salt and black pepper. Mix together well.
- Toss the roasted sweet potato into the quinoa salad and serve on plates with the fish. Scatter over the remaining pickled onions. Drizzle with the coriander dressing.
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