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.
Serving size
Ingredients
Ingredients
- 80g greek style yoghurt (Milk)
- 20g flaked almonds (Nuts)
- 4 sea bass fillets (Fish)
- 80g sliced kale
- 160g green beans
- 1 handful of fresh tarragon
- 1 unwaxed lemon
-
4 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 leek
-
20g capers(Water, Salt, Vinegar)
- 2 sweet potato
Allergens
Contains:
Milk, Nuts, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 108Kcal | 462Kcal |
| 452kJ | 1931kJ | |
| Fat | 4.9g | 21g |
| of which saturates | 1.1g | 4.6g |
| Carbohydrates | 11g | 47g |
| of which sugars | 3.6g | 15g |
| Protein | 5.8g | 25g |
| Salt | 0.07g | 0.28g |
| Fibre | 1.9g | 8.3g |
High protein
6 plants
Low sat fat
Roasted Sea Bass, Tarragon Creamed Leeks & Sweet Potato Wedges
Tender responsibly-sourced sea bass, roasted to perfection. Sweet leeks, simmered with almond cream and tarragon. Lemony kale and green beans dished up alongside vibrant sweet potato. It's the fish supper of dreams!
Cooking Instructions
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 medium saucepan, a large frying pan, a grater & a measuring jug
Roast & toast
- Cut the sweet potatoes into 2cm wedges, place onto a lined baking tray and toss with 1/2 tbsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Meanwhile, heat the large frying pan on medium heat. Once hot, add the almonds and toast for 1-2 mins, until golden. Remove and set aside
Start the leeks & finish the prep
- Trim and slice the leek into 1/2cm half-moons
- Heat the medium saucepan with 1/2 tbsp oil on medium-high heat. Once hot, add the leek and cook for 3-4 mins, until softening. Season with salt and pepper
- Add the garlic paste and cook for 1 min, then add the almond cream and 50ml hot water. Simmer for 4-5 mins, until thickened
- Meanwhile, zest and cut the lemon into wedges. Pick the tarragon from the stalks and roughly chop. Trim and halve the green beans. Pick any woody stalks from the kale
Roast the bass
- When the sweet potatoes have 10 mins remaining, season the sea bass with salt and sprinkle the flesh with the lemon zest. Place, skin-side up, onto the other lined tray and drizzle with 1/2 tbsp oil
- Roast for the final 10 mins, until cooked through
Cook the greens
- Reheat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the green beans and cook for 1-2 mins
- Add the kale and capers and cook for a further 2 mins. Add a splash of water and steam for 1-2 mins, until the veg is tender. Add a squeeze of lemon juice (or to taste)
Plate up
- When ready, stir the tarragon and a squeeze of lemon into the leek. Season to taste with salt and pepper
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the sea bass onto plates with the sweet potato, greens and creamed leek alongside. Scatter with the almonds. Garnish with the remaining lemon wedges
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