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Olive & Preserved Lemon Stuffed Sea Bass
Responsibly-sourced butterflied sea bass is coated in fragrant za'atar and flavourful preserved lemon and olive paste roasted alongside golden potatoes, in this Middle Eastern-inspired fish supper. Serve alongside green beans for extra veg. Sprinkle with flaked almonds for the perfect crunch.
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 110g baby tomatoes (use half)
- 20g preserved lemons (use half) (Sulphites) (Lemons (61%), Salt (10%). Packed in Water (29%))
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 butterflied sea bass fillets (use half) (Fish) (butterflied sea bass fillets (skin on))
- 80g green beans (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 pepper (use half)
- 1 unwaxed lemon (use half)
- 6 baby potatoes
- 10g flaked almonds (use half) (Nuts)
- 20g pitted green olives (use half)
Nutritional Information
Calories: 717
Protein: 37g
Carbs: 64g
Fat: 35g
Ingredients
- 2 butterflied sea bass fillets (Fish) (butterflied sea bass fillets (skin on))
- 80g green beans
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 10g flaked almonds (Nuts)
- 1 unwaxed lemon
- 1 pepper
- 2 tsp za'atar (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 6 baby potatoes
- 20g pitted green olives
- 20g preserved lemons (Sulphites) (Lemons (61%), Salt (10%). Packed in Water (29%))
- 110g baby tomatoes
Nutritional Information
Calories: 602
Protein: 34g
Carbs: 39g
Fat: 35g
Olive & Preserved Lemon Stuffed Sea Bass
Responsibly-sourced butterflied sea bass is coated in fragrant za'atar and flavourful preserved lemon and olive paste roasted alongside golden potatoes, in this Middle Eastern-inspired fish supper. Serve alongside green beans for extra veg. Sprinkle with flaked almonds for the perfect crunch.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a small bowl
Roast the potatoes
- Halve the potatoes, then add to the large baking tray. Toss with 1 tbsp oil, half the za'atar and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Prep the rest
- Thinly slice the pepper. Trim the green beans. Halve the preserved lemon and discard the seeds, then roughly chop with the olives
- In the small bowl, combine the sundried tomato paste, chopped preserved lemon and olives
Stuff & roast the sea bass
- Open the sea bass fillets and spread the lemon and olive mixture over the flesh. Fold to close, then rub with 2 tsp oil and the remaining za'atar
- When the potatoes have 16 mins remaining, transfer the sea bass to the baking tray. Place the green beans, sliced pepper and tomatoes alongside. Toss with 1 tsp oil and salt and pepper. Roast together for the final 16 mins, until golden and cooked through
Finish & plate up
- Add the flaked almonds to the veg for the final 5 mins of roasting, until golden
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When everything's ready, add a squeeze of fresh lemon to the veg and toss to coat
- Share the sea bass between plates, with the potatoes and roasted veg alongside. Garnish with the remaining fresh lemon, cut into wedges
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