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.
Sea bass with vegetable broth
A simple veg broth – with carrots, baby potatoes, courgette and tomatoes – is a soothing base for our crisp-skinned, sustainably sourced sea bass. The perfect cleansing dinner for when you need a healthy reset.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 shallot (use half)
- 2 carrot
- 110g baby plum tomatoes (use half)
- 1 courgette (use half)
- 2 sea bass fillets (use half) (Fish)
- 2 garlic clove
- 900g baby white potatoes (use half)
- 150g peas (use half)
- 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)
Nutritional Information
Calories: 475
Protein: 30g
Carbs: 64g
Fat: 12g
Ingredients
- 2 carrot
- 1 vegetable stock cube (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)
- 1 shallot
- 1 courgette
- 900g baby white potatoes
- 2 garlic clove
- 110g baby plum tomatoes
- 150g peas
- 2 sea bass fillets (Fish)
Nutritional Information
Calories: 551
Protein: 29g
Carbs: 52g
Fat: 26g
Sea bass with vegetable broth
A simple veg broth – with carrots, baby potatoes, courgette and tomatoes – is a soothing base for our crisp-skinned, sustainably sourced sea bass. The perfect cleansing dinner for when you need a healthy reset.
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Cooking Instructions
- Boil a kettle. Dissolve a stock cube in a jug with 400ml boiling water. Finely chop or crush the garlic. Finely slice the shallot. Dice the carrots (peeling optional), potatoes and courgette into 1cm cubes. Halve the tomatoes.
- Place the carrots and potatoes in a saucepan and cover with boiling water. Boil for 10-12 mins, then drain.
- Heat a large frying pan with 1/2 tbsp oil on a medium heat. Add the garlic, shallot and courgette and cook for 5 mins, until softening, then add the tomatoes, stock and peas. Simmer for 10 mins, then add the cooked carrots and potatoes. Season with sea salt and black pepper, then stir together.
- Meanwhile, heat a non-stick frying pan with 1/2 tbsp oil on a medium-high heat. Season the sea bass with sea salt and black pepper, then cook for 3-5 mins on each side, until the skin is crispy.
- Serve the vegetables and broth topped with the sea bass.
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