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.
Grilled Sea Bass with Mustardy Lentils, Tenderstem Broccoli & 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 nutty Tenderstem broccoli. A vibrant rhubarb compote adds a pop of colour and delicious tang - tying everything together.
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 20g baby spinach
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 sea bass fillets (Fish)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 253g bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 1 handful of fresh tarragon
- 90g Tenderstem broccoli
- 2 garlic clove
- 1 leek
- 15ml hot honey (honey, chilli extract)
- 100g rhubarb
Nutritional Information
Calories: 456
Protein: 31g
Carbs: 28g
Fat: 21g
Ingredients
- 15ml hot honey (use half) (honey, chilli extract)
- 1 handful of fresh tarragon (use half)
- 90g Tenderstem broccoli (use half)
- 100g rhubarb (use half)
- 2 garlic clove
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 20g baby spinach (use half)
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 253g bijoux verts lentils in salted water (use half) (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 1 leek (use half)
- 1 seabass fillet (skin on) (Fish)
Nutritional Information
Calories: 543
Protein: 42g
Carbs: 29g
Fat: 26g
Grilled Sea Bass with Mustardy Lentils, Tenderstem Broccoli & 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 nutty Tenderstem broccoli. A vibrant rhubarb compote adds a pop of colour and delicious tang - tying everything together.
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Cooking Instructions
Before you start
- Line a large baking tray with silver foil
- Pull out a medium frying pan, a small saucepan, a measuring jug & a sieve
Make the compote
- Trim and cut the rhubarb into 2cm chunks, then add to the small saucepan with the honey and 50ml water (25ml for 1 person)
- 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
- Meanwhile, trim and slice the leek into 1cm half-moons. Finely chop or crush the garlic. Trim the broccoli
- 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 medium frying pan with 1 tbsp 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, mustard, stock powder and 200ml water (100ml for 1 person). Simmer for 4-5 mins, until reduced slightly
- Turn the grill to high (240C)
Grill the sea bass
- Season the sea bass with salt, then place skin-side up, onto one side of the foil-lined tray and drizzle with 1 tsp oil
- Add the broccoli to the other side of the tray, drizzle with 1 tsp oil and season with salt and pepper
- Grill for 10 mins, until the fish is cooked through and the broccoli is tender
Final bits & plate up
- Rinse the spinach, then add to the lentils with the chopped tarragon in the final minute to wilt. Season to taste
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the lentils between plates, topped with the grilled sea bass. Serve the rhubarb compote and broccoli alongside. Garnish with the reserved tarragon leaves to finish
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