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 Roast Potatoes, Samphire & Mint Dressing
Elevate your seasonal cooking, with responsibly-sourced sea bass. Perfectly crispy, tender and seasoned with a touch of sea salt. Serve with garden peas, Tenderstem broccoli, samphire roasted potatoes. Drizzle with a refreshing mint dressing. It's a real Spring feast!
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 150g peas
- 70g samphire
- 4 sea bass fillets (Fish)
- 20g flaked almonds (Nuts)
- 240g Tenderstem broccoli
- 1 handful of fresh mint
- 4 large potatoes
- 1 unwaxed lemon
Nutritional Information
Calories: 496
Protein: 29g
Carbs: 50g
Fat: 20g
Crispy Sea Bass with Roast Potatoes, Samphire & Mint Dressing
Elevate your seasonal cooking, with responsibly-sourced sea bass. Perfectly crispy, tender and seasoned with a touch of sea salt. Serve with garden peas, Tenderstem broccoli, samphire roasted potatoes. Drizzle with a refreshing mint dressing. It's a real Spring feast!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large non-stick frying pan, a large saucepan, a small bowl, a grater & a sieve
Roast the potatoes & prep
- Cut the potatoes into 2cm chunks, then place onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, turning once, until soft and golden
- Pick the mint leaves from the stalks and finely chop. Trim and halve the broccoli. Zest and halve the lemon
Toast the almonds & make the dressing
- Meanwhile, heat the large non-stick frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
- To the small bowl, add the mint, lemon zest, a squeeze of lemon juice, 1 tbsp olive oil, a pinch of salt and pepper. Mix to combine, then set the dressing aside
Fry the fish & boil the greens
- Season the sea bass with salt and pepper
- Reheat the frying pan with 1 tsp oil to medium heat. Once hot, add the sea bass (skin-side down) and cook for 4 mins, then flip and cook for another 6 mins, until cooked through
- Meanwhile, bring the large saucepan filled with salted water to a boil
- Once boiling, add the broccoli and boil for 3-4 mins, until cooked. In the final 1-2 mins of cooking, add the peas and samphire, then drain all together
Assemble & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When everything's ready, toss the cooked potatoes, broccoli, samphire, peas, garlic herb paste and a squeeze of lemon together on the baking tray. Return to the oven for a final 1 min
- Serve the veg onto plates, topped with the sea bass and toasted almonds. Spoon over the mint dressing. Garnish with the remaining lemon, cut into wedges
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