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.
Roast Sea Bass with Samphire Sprouts & Walnut Romesco
Grill responsibly-sourced sea bass till tender and flaky. Serve on a bed of sizzled sprouts, samphire and potatoes. Create a quick romesco sauce with added walnuts and honey – and you've got a dish to celebrate!
Low sat fat
Serving size
Ingredients
- 4 sea bass fillets (Fish)
- 2 garlic clove
- 140g samphire
- 12 brussels sprouts
- 2 leek
- 4 tbsp red pepper tapenade (Sulphites) (Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
- 4 large potatoes
- 25g honey
- 40g walnuts (Nuts)
Nutritional Information
Calories: 562
Protein: 25g
Carbs: 52g
Fat: 27g
Roast Sea Bass with Samphire Sprouts & Walnut Romesco
Grill responsibly-sourced sea bass till tender and flaky. Serve on a bed of sizzled sprouts, samphire and potatoes. Create a quick romesco sauce with added walnuts and honey – and you've got a dish to celebrate!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large frying pan, a small bowl & a grater
Get the potatoes on
- Dice the potatoes into 3cm chunks
- Place the potatoes onto a lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Roast for 25-30 mins, until soft and golden
Make the romesco
- Meanwhile, roughly chop the walnuts
- In the small bowl, combine the red pepper tapenade, honey, 1 tbsp oil, 2 tsp water and half the walnuts
Roast the sea bass
- Season the sea bass with salt and place onto the other lined baking tray, skin-side up. Drizzle with 1 tsp oil and roast for 10 mins, until cooked through
Cook the veg
- Halve the sprouts. Trim and slice the leek into 1cm half-moons. Finely chop or grate the garlic
- Heat the large frying pan with 2 tsp oil on high heat. Once hot, add the sprouts and leek and cook for 6-7 mins, until golden brown
- Add the garlic, remaining walnuts and the samphire and cook for a further 2 mins, until the sprouts are soft and the walnuts are golden. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- To serve, spoon the romesco sauce in a circle onto each plate
- Share the potatoes and sauteed veg between plates. Top with the roasted sea bass
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