Olive & Preserved Lemon Stuffed Sea Bass

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Fish, Sulphites, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	102Kcal	717Kcal
	428kJ	3000kJ
Fat	5.0g	35g
of which saturates	0.9g	6.2g
Carbohydrates	9g	64g
of which sugars	1.9g	13g
Protein	5.2g	37g
Salt	0.2g	1.4g
Fibre	1.8g	12g

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

Allergens

Contains: Fish, Sulphites, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	109Kcal	602Kcal
	457kJ	2517kJ
Fat	6.3g	35g
of which saturates	1.1g	6.2g
Carbohydrates	7g	39g
of which sugars	2.1g	11g
Protein	6.2g	34g
Salt	0.24g	1.3g
Fibre	1.9g	10g

Back

High protein 1/3 daily fibre 7 plants Low sat fat

Olive & Preserved Lemon Stuffed Sea Bass

Prep time: 15 mins

Total time: 35 mins

Cuisine: Mediterranean

Food group: Fish

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.

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

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