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.
Grilled Sea Bass with Samphire Sprouts & Walnut Tapenade
Ready to give classic British ingredients a festive, Mediterranean twist? You'll grill responsibly-sourced sea bass till tender and flaky. Serve on a bed of sizzled sprouts, samphire and potatoes. Stir walnuts and honey into smoky red pepper tapenade – and you've got a dish to celebrate.
Low sat fat
Serving size
Ingredients
- 40g walnuts (Nuts)
- 1 leek
- 6 brussels sprouts
- 70g samphire
- 2 sea bass fillets (Fish)
- 25g honey (use half)
- 2 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.)
- 6 baby potatoes
Nutritional Information
Calories: 595
Protein: 25g
Carbs: 36g
Fat: 38g
Ingredients
- 40g walnuts (use half) (Nuts)
- 2 tbsp red pepper tapenade (use half) (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.)
- 25g honey (use a quarter)
- 70g samphire (use half)
- 6 baby potatoes
- 1 seabass fillet (skin on) (Fish)
- 1 leek (use half)
- 6 brussels sprouts
Nutritional Information
Calories: 799
Protein: 39g
Carbs: 62g
Fat: 43g
Grilled Sea Bass with Samphire Sprouts & Walnut Tapenade
Ready to give classic British ingredients a festive, Mediterranean twist? You'll grill responsibly-sourced sea bass till tender and flaky. Serve on a bed of sizzled sprouts, samphire and potatoes. Stir walnuts and honey into smoky red pepper tapenade – and you've got a dish to celebrate.
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Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan & a small bowl
Boil the potatoes & make the walnut tapenade
- Quarter the potatoes
- Add the potatoes to the saucepan and simmer for 12-15 mins until soft, then drain
- Meanwhile, roughly chop the walnuts
- In the small bowl, combine the walnuts, red pepper tapenade, the half the pack of honey, 2 tsp oil and 2 tsp water (1 tsp for 1 person)
Prep & soften the veg
- Quarter the sprouts. Trim and quarter the leek lengthways, then cut into 4cm pieces
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the sprouts and cook for 4-5 mins, until golden and softened. Season with salt and pepper
- Add the leek and drained potatoes and cook for another 4-5 mins, until golden
- Preheat the grill to high (240C)
Grill the fish
- Add the sea bass, skin-side up, to the foil-lined baking tray. Drizzle with 1 tsp oil and season with salt and pepper. Grill for 9 mins, until cooked through
- Meanwhile, add the samphire to the sprouts pan. Cook for 2-3 mins, until softening. Add a splash of water if necessary. Season to taste 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 walnut tapenade in a circle onto each plate. Arrange the potatoes and vegetables over the sauce, then top with the sea bass
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