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.
Mediterranean Sea Bass with Pesto Pasta
Sustainably sourced sea bass is the taste of summer, especially when paired with Mediterranean flavours: plump black olives, juicy tomatoes and peppery rocket. We serve it atop warm penne, coated in herby basil pesto.
Prep in 10
6 plants
Low sat fat
Serving size
Ingredients
- 120g brown rice penne (Eggs)
- 110g baby tomatoes
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 pepper
- 40g rocket
- 4 garlic clove
- 1 onion
- 2 sea bass fillets (Fish)
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
Nutritional Information
Calories: 661
Protein: 27g
Carbs: 60g
Fat: 34g
Ingredients
- 1 pepper (use half)
- 120g brown rice penne (use half) (Eggs)
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 seabass fillet (skin on) (Fish)
- 110g baby tomatoes (use half)
- 30g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 40g rocket (use half)
- 4 garlic clove
- 4 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 onion (use half)
Nutritional Information
Calories: 753
Protein: 38g
Carbs: 62g
Fat: 39g
Mediterranean Sea Bass with Pesto Pasta
Sustainably sourced sea bass is the taste of summer, especially when paired with Mediterranean flavours: plump black olives, juicy tomatoes and peppery rocket. We serve it atop warm penne, coated in herby basil pesto.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 8. Dice the pepper into 2cm squares. Cut the onion into 2cm pieces. Place in an ovenproof dish and toss with 1 tsp oil, a pinch of sea salt and black pepper. Bake for 10 mins, until softening.
- Roughly chop or crush the garlic. Halve the tomatoes. After 10 mins of roasting, add the tomatoes, garlic and olives to the tray. Bake for another 10-12 mins.
- Bring a medium saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain. Return to the saucepan and stir through the pesto. Season with sea salt and black pepper.
- Season the sea bass with sea salt and black pepper. Heat a large frying pan with 1/2 tbsp oil on medium heat. Add the sea bass, skin-side down, and cook for 2-3 mins. Flip and cook for another 2-3 mins, until cooked through.
- Add a small splash of water to the roasted veg dish and gently mix. Season lightly with sea salt and black pepper.
- Serve the pasta topped with the roasted veg. Drizzle over any leftover juices from the dish. Place the sea bass on top. Garnish with the rocket and a drizzle of vinegar.
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