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 Samphire Tagliatelle & Lemon Dressing
Calling all seafood lovers - this is the perfect fish supper. You'll pan fry responsibly-sourced sea bass until golden and crispy, then serve over a bed of brown rice tagliatelle, tossed with vibrant samphire and broccoli. And don't forget the lemon dressing, infused with fragrant garlic and fiery chilli: a true flavour powerhouse!
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 unwaxed lemon
- 120g brown rice tagliatelle pasta (Soya) (brown rice flour (100%))
- 2 sea bass fillets (Fish)
- 180g Tenderstem broccoli
- 1 chilli
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 70g samphire
- 1 courgette
Nutritional Information
Calories: 563
Protein: 30g
Carbs: 56g
Fat: 25g
Ingredients
- 1 seabass fillet (skin on) (Fish)
- 2 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 180g Tenderstem broccoli (use half)
- 70g samphire (use half)
- 120g brown rice tagliatelle pasta (use half) (Soya) (brown rice flour (100%))
- 1 chilli (use half)
- 1 unwaxed lemon (use half)
- 1 courgette (use half)
Nutritional Information
Calories: 644
Protein: 41g
Carbs: 56g
Fat: 29g
Crispy Sea Bass with Samphire Tagliatelle & Lemon Dressing
Calling all seafood lovers - this is the perfect fish supper. You'll pan fry responsibly-sourced sea bass until golden and crispy, then serve over a bed of brown rice tagliatelle, tossed with vibrant samphire and broccoli. And don't forget the lemon dressing, infused with fragrant garlic and fiery chilli: a true flavour powerhouse!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a peeler or julienne peeler, a sieve & a grater
Prep & make the dressing
- Trim the broccoli and cut into thirds. Zest and cut the lemon into wedges. Deseed and finely dice the chilli
- In the large bowl, combine the garlic herb paste, lemon zest, half the lemon juice, half the chilli and 1 tbsp oil. Season with salt and pepper. Set aside
Get cooking
- Add the tagliatelle to the saucepan and boil for 13-15 mins, until cooked. Add the samphire in the final 2 mins, then drain together
- Meanwhile, heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the broccoli and cook for 3-4 mins, until golden. Season with salt and pepper
- Add 1 tbsp water (1/2 tbsp for 1 person) and steam for 2-3 mins, until soft. Remove from the pan
Fry the sea bass
- Peel the courgette into ribbons then slice into long, thin strips. Use a julienne peeler or spiralizer if you have one
- Reheat the frying pan to medium heat with 1 tsp oil. Season the sea bass with salt and pepper
- Once hot, add the sea bass (skin-side down) and cook for 4 mins, then flip and cook for another 5 mins, until cooked through
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When ready, add the tagliatelle, samphire, broccoli and courgette to the dressing bowl. Toss to coat, then share between bowls
- Top with the sea bass. Scatter over the remaining chilli (for those who'd like it). Serve with the remaining lemon wedges
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