Crispy Sea Bass with Samphire Tagliatelle & Lemon Dressing

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Fish

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	122Kcal	563Kcal
	512kJ	2355kJ
Fat	5.3g	25g
of which saturates	0.9g	4.2g
Carbohydrates	12g	56g
of which sugars	1.3g	6.1g
Protein	6.6g	30g
Salt	0.38g	1.8g
Fibre	2.3g	11g

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)

Allergens

Contains: Fish

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	128Kcal	644Kcal
	534kJ	2696kJ
Fat	5.7g	29g
of which saturates	1.0g	5.2g
Carbohydrates	11g	56g
of which sugars	1.2g	6.1g
Protein	8.1g	41g
Salt	0.36g	1.8g
Fibre	2.2g	11g

Back

High protein 1/3 daily fibre 5 plants Low sat fat

Crispy Sea Bass with Samphire Tagliatelle & Lemon Dressing

Prep time: 15 mins

Total time: 25 mins

Cuisine: Italian

Food group: Fish

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!

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

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