Grilled Sea Bass with Samphire Sprouts & Walnut Tapenade

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Nuts, Fish, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	138Kcal	595Kcal
	578kJ	2487kJ
Fat	8.9g	38g
of which saturates	1.2g	5.3g
Carbohydrates	8g	36g
of which sugars	2.8g	12g
Protein	5.9g	25g
Salt	0.35g	1.5g
Fibre	1.7g	7.4g

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

Allergens

Contains: Nuts, Fish, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	121Kcal	799Kcal
	507kJ	3342kJ
Fat	6.6g	43g
of which saturates	1.0g	6.3g
Carbohydrates	9g	62g
of which sugars	2.3g	15g
Protein	5.9g	39g
Salt	0.25g	1.6g
Fibre	1.6g	11g

Back

Low sat fat

Grilled Sea Bass with Samphire Sprouts & Walnut Tapenade

Prep time: 15 mins

Total time: 30 mins

Cuisine: Spanish

Food group: Fish

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.

Cooking Instructions

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.

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