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.
Sticky Sea Bass Greek-style Bowl
Get ready to be whisked off to Santorini with this summery bowl. Starring responsibly-sourced sea bass, pan-fried till golden and coated in sticky honey. You'll serve it alongside a medley of vibrant roasted veg and fluffy quinoa. Finish with generous dollops of a cooling minty yoghurt to complete the feast.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 2 sea bass fillets (Fish)
- 10g pine nuts
- 80g greek style yoghurt (Milk)
- 1 garlic clove
- 1 courgette
- 25g honey
- 1 handful of fresh mint
- 80g quinoa (Quinoa 100%)
- 1 tsp sumac
- 1 onion
- 20g rocket
- 1 pepper
Nutritional Information
Calories: 561
Protein: 29g
Carbs: 49g
Fat: 28g
Ingredients
- 1 garlic clove (use half)
- 1 tsp sumac (use half)
- 25g honey (use half)
- 80g quinoa (use half) (Quinoa 100%)
- 1 pepper (use half)
- 1 seabass fillet (skin on) (Fish)
- 10g pine nuts (use half)
- 1 courgette (use half)
- 1 onion (use half)
- 1 handful of fresh mint (use half)
- 20g rocket (use half)
- 80g greek style yoghurt (use half) (Milk)
Nutritional Information
Calories: 620
Protein: 40g
Carbs: 49g
Fat: 30g
Sticky Sea Bass Greek-style Bowl
Get ready to be whisked off to Santorini with this summery bowl. Starring responsibly-sourced sea bass, pan-fried till golden and coated in sticky honey. You'll serve it alongside a medley of vibrant roasted veg and fluffy quinoa. Finish with generous dollops of a cooling minty yoghurt to complete the feast.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a grater & a small bowl
Prep the veg
- Dice the pepper into 3cm chunks. Cut the onion into 6 wedges. Thinly slice the courgette into 1/2cm half-moons
- Add the prepped veg to the lined baking tray, then toss with 1 tsp oil, half the sumac and salt and pepper
- Roast for 15-18 mins, until soft and golden
Cook the quinoa
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Return to the saucepan
Make the mint yoghurt
- Pick the mint leaves from the stalks and finely chop. Finely grate the garlic
- In the small bowl, combine the yoghurt, garlic and half the mint. Season generously with salt and pepper
Fry the sea bass
- Heat the large frying pan with 1 tbsp oil on medium heat
- Season the sea bass with salt and pepper. Once the pan is hot, add the sea bass (skin-side down) and cook for 4 mins, then flip and cook for another 5 mins, until cooked through
- Drizzle the honey and remaining sumac over the bass. Add the pine nuts. Cook for 1 min, until the pine nuts are golden
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Stir the rocket and remaining mint through the quinoa
- Share the roasted veg between bowls, with the quinoa alongside. Top with the sticky sea bass and pine nuts. Drizzle over the mint yoghurt
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