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.
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!
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 1 shallot (use half)
- 1 unwaxed lemon (use half)
- 2 large potatoes
- 200g fine beans (use half)
- 1 seabass fillet (skin on) (Fish)
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 150g peas (use half)
- 1 handful of fresh tarragon (use half)
- 2 garlic clove
Nutritional Information
Calories: 890
Protein: 46g
Carbs: 101g
Fat: 32g
Ingredients
- 1 shallot
- 200g fine beans
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 sea bass fillets (Fish)
- 150g peas
- 1 unwaxed lemon
- 2 garlic clove
- 1 handful of fresh tarragon
- 2 large potatoes
Nutritional Information
Calories: 632
Protein: 31g
Carbs: 61g
Fat: 29g
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!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9 / air fryer 190C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug & a large frying pan
Golden potatoes
- 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
Cook the fine green beans
- Add the fine green beans to the saucepan, and boil for 3-4 mins, until cooked. Add the peas for the final 2 mins
- Drain together, season with salt and pepper and set aside
- Pick the tarragon from the stalks and finely chop. Finely slice the shallot and garlic
Get your simmer on
- Reheat the saucepan with 1/2 tbsp oil on medium-high heat. Once hot, add the garlic and shallot and cook for 5 mins, until softened. Season with salt and pepper
- Add the tarragon, cream, 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
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 (optional: reheat the finegreen beans in the pan for 1-2 mins)
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. Serve remaining lemon as wedges
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