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
-
40g Soft Cheese (Milk)
- 160g green beans
- 2 large potatoes
- 1 handful of fresh tarragon
- 2 garlic clove
- 1 unwaxed lemon
- 150g peas
- 2 sea bass fillets (Fish)
- 1 shallot
Fish, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 107Kcal | 470Kcal |
| 450kJ | 1966kJ | |
| Fat | 3.5g | 15g |
| of which saturates | 1.2g | 5.3g |
| Carbohydrates | 12g | 52g |
| of which sugars | 2.0g | 8.5g |
| Protein | 6.9g | 30g |
| Salt | 0.06g | 0.26g |
| Fibre | 2.9g | 13g |
Ingredients
Ingredients
-
40g Soft Cheese (use half) (Milk)
- 160g green beans (use half)
- 1 shallot (use half)
- 1 unwaxed lemon (use half)
- 2 large potatoes
- 1 seabass fillet (skin on) (Fish)
- 150g peas (use half)
- 1 handful of fresh tarragon (use half)
- 2 garlic clove
Fish, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 102Kcal | 767Kcal |
| 427kJ | 3209kJ | |
| Fat | 3.5g | 26g |
| of which saturates | 1.0g | 7.4g |
| Carbohydrates | 11g | 86g |
| of which sugars | 1.4g | 10g |
| Protein | 5.9g | 44g |
| Salt | 0.05g | 0.38g |
| Fibre | 2.2g | 16g |
Crispy Sea Bass with Creamy Lemon & Tarragon Sauce
Sustainably-sourced sea bass, pan-fried till golden and tender. Drizzled with a decadent lemon and tarragon sauce, enriched with cashew cream. We keep the sides simple with golden potato wedges and green beans – to let the fish shine!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a sieve, a measuring jug & a large frying pan and a medium frying pan
Golden potatoes & pickle the shallot
- Cut the potatoes into wedges
- Place onto the lined baking tray and toss with 1/2 tbsp oil, a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins until soft and golden, turning halfway
- Thinly slice the shallot. Combine the juice from half of the lemon with a pinch of salt and pepper in the small bowl, then add half of the shallot and toss to coat. Set aside to pickle
Cook the fine green beans
- Pick the tarragon from the stalks and finely chop. Finely slice the shallot and garlic. Trim the green beans
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the green beans and cook for 3-4 mins, until starting to char. Add the peas and 1 tbsp water (1/2 tbsp for 1 person) and steam for 2-3 mins, until softened. Season with salt and pepper
Cook the fish
- Heat the large frying pan with 1/2 tbsp oil on medium heat
- Season the fish with salt and pepper. Once the pan is hot, place the fish skin-side down and fry for 5 mins. Flip, and fry for a further 4 mins, until cooked through
- Remove and set aside
Get your simmer on
- Reheat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the garlic and remaining shallot and cook for 5 mins, until softened. Season with salt and pepper
- Add the tarragon, soft cheese, and 50ml hot water (25ml for 1 person)
- Stir well and simmer for 3-5 mins until thickened. Squeeze in the juice from half the lemon then 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
- Serve the sea bass with the potato wedges and fine green beans. Pour the lemon and tarragon sauce over the fish. Top the greens with the pickled shallot
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