Sea Bass, Tarragon Creamed Leeks & Sweet Potato Mash

Serving size

1 person 2 people 4 people

Ingredients

10g capers (use half)

(Water, Salt, Vinegar)
1 handful of fresh tarragon (use half)
80g almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
1 seabass fillet (skin on) (Fish)
1 unwaxed lemon (use half)
10g flaked almonds (use half) (Nuts)
1 sweet potato (use half)
80g sliced kale (use half)
1 leek (use half)
2 tsp garlic paste (use half)

(Garlic, Olive Oil, Sea Salt, Citric Acid)
1 vegetable stock cube (use a quarter) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)

Allergens

Contains: Nuts, Fish, Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	118Kcal	635Kcal
	492kJ	2656kJ
Fat	6.3g	34g
of which saturates	1.1g	5.8g
Carbohydrates	9g	51g
of which sugars	3.0g	16g
Protein	6.6g	36g
Salt	0.27g	1.5g
Fibre	1.5g	8.3g

Ingredients

1 unwaxed lemon
1 sweet potato
2 tsp garlic paste

(Garlic, Olive Oil, Sea Salt, Citric Acid)
2 sea bass fillets (Fish)
1 vegetable stock cube (use half) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
80g almond yoghurt (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
10g capers

(Water, Salt, Vinegar)
10g flaked almonds (Nuts)
1 handful of fresh tarragon
1 leek
80g sliced kale

Allergens

Contains: Nuts, Fish, Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	112Kcal	553Kcal
	468kJ	2316kJ
Fat	6.0g	30g
of which saturates	1.0g	4.8g
Carbohydrates	10g	51g
of which sugars	3.3g	16g
Protein	5.1g	25g
Salt	0.28g	1.4g
Fibre	1.6g	8.1g

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Prep in 10 4 of 5 a day Low sat fat

Sea Bass, Tarragon Creamed Leeks & Sweet Potato Mash

Prep time: 0 mins

Total time: 25 mins

Cuisine: European

Food group: Fish

Only the best for Mum with this restaurant-worthy plate. Sustainably caught lemon sole, delicate and tender. Creamed British leeks with yoghurt and zingy capers. Garlicky crispy kale and a vitamin-packed sweet potato mash. A meal that guarantees you'll be the favourite.

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.

Turn the grill to high (240C). Bring a saucepan filled with salted hot water to a boil. Roughly chop the sweet potato into 2cm chunks (peel optional), then add to the pan. Simmer for 15-18 mins, until soft, then drain.
Trim and slice the leek into 1/2cm thick half-moons. Halve the lemon. Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Add the leek and half the garlic and cook for 3-4 mins. Add the yoghurt, capers and 150ml hot water (75ml for 1 person). Crumble in half the stock cube and stir. Pick the tarragon from the stalks and roughly chop. Cook for 3-5 mins, until thickened. Season with a small squeeze of lemon juice (to taste) and stir through the chopped tarragon.
Drizzle the fish with 1/2 tbsp oil and place skin-side up on a large foil-lined baking tray. Season with sea salt. Grill for 3-5 mins, or until cooked through. Season with a squeeze of lemon juice (to taste).
Heat a large frying pan on medium heat. Add the almonds and toast for 2-3 mins, until golden brown. Remove and set aside. Add 1/2 tbsp oil, the kale and the remaining garlic. Cook for 1-2 mins, until golden. Add a splash of water and steam for 1-2 mins, until soft. Season with sea salt.
Return the sweet potato to the pan and mash with 1 tbsp oil, a pinch of sea salt and black pepper.
Serve the mash on plates alongside the leek, kale and lemon sole. Sprinkle with almonds and garnish with the remaining lemon, as wedges.