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.
Turmeric Sea Bass with Roasted Veg Quinoa Salad & Kale Pesto
A vibrant fish supper. You'll season responsibly-sourced sea bass fillets with garlic, rosemary and turmeric, then roast until golden. Chuck in some sweet potatoes, courgettes and onions. Then toss with fluffy quinoa and dollop generously with a leafy kale and hazelnut pesto, for the perfect bite.
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 160g quinoa (Quinoa 100%)
- 200g baby tomatoes
- 1 tsp turmeric
- 1 unwaxed lemon
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 courgette
- 2 onion
- 4 sea bass fillets (Fish)
- 1 sweet potato
- 80g sliced kale
- 40g walnuts (Nuts)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 558
Protein: 30g
Carbs: 57g
Fat: 25g
Turmeric Sea Bass with Roasted Veg Quinoa Salad & Kale Pesto
A vibrant fish supper. You'll season responsibly-sourced sea bass fillets with garlic, rosemary and turmeric, then roast until golden. Chuck in some sweet potatoes, courgettes and onions. Then toss with fluffy quinoa and dollop generously with a leafy kale and hazelnut pesto, for the perfect bite.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a grater, a sieve, a medium bowl, a small bowl & a large frying pan
Roast the veg
- Cut each onion into 6 wedges. Cut the sweet potato into 2cm chunks. Cut the courgettes into 2cm half-moons
- Place the prepped veg onto the lined baking tray, toss with 1 tsp oil and season with salt and pepper
- Roast for 25-30 mins, until soft and golden
- Halve the tomatoes (quarter any large ones), then add to the tray halfway through roasting
Get boiling
- Meanwhile, pick any woody stalks from the kale
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked. In the final 1-2 mins, add the kale (save a small handful for later), then drain together. Return to the pan and set aside
Fry the sea bass
- To the medium bowl, add the sea bass, turmeric, three-quarters of the garlic herb paste and a pinch of salt and pepper. Toss to coat
- Heat the large frying pan with 1 tbsp oil on medium heat (we used the 30cm HexClad Hybrid Pan). 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
Make the pesto
- Finely chop the parsley and remaining kale. Zest and quarter the lemon. Roughly chop the walnuts
- Add the walnuts to the small bowl, along with the chopped kale, remaining garlic herb paste, juice from half the lemon (or to taste), 1 tsp oil and a splash of water. Season with salt and pepper, then stir to combine
Last bits & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Stir the roasted veg, parsley and lemon zest into the cooked quinoa, then serve onto plates
- Top with the sea bass. Spoon over the pesto. Garnish with any remaining lemon wedges
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