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 Za'atar Butterflied Sea Bass with Mint Dressing
Responsibly-sourced sea bass is the golden star of this speedy salad. Peppery rocket, sweet plum tomatoes and ready-to-eat lentils and quinoa make this a delicious bowlful. Torn mint and crunchy almonds add freshness and crunch. Piquant olives and a sprinkle of za'atar to make the sea bass sing.
Ready in 20
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 40g rocket
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 tsp za'atar (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 20g flaked almonds (Nuts)
- 200g baby tomatoes
- 1 unwaxed lemon
- 500g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 handful of fresh mint
- 4 butterflied sea bass fillets (Fish) (butterflied sea bass fillets (skin on))
Nutritional Information
Calories: 526
Protein: 38g
Carbs: 29g
Fat: 28g
Crispy Za'atar Butterflied Sea Bass with Mint Dressing
Responsibly-sourced sea bass is the golden star of this speedy salad. Peppery rocket, sweet plum tomatoes and ready-to-eat lentils and quinoa make this a delicious bowlful. Torn mint and crunchy almonds add freshness and crunch. Piquant olives and a sprinkle of za'atar to make the sea bass sing.
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Cooking Instructions
Before you start
- Turn the grill to high heat (240C)
- Line a baking tray with silver foil
- Pull out a large frying pan, a small bowl & a large bowl
Toast & prep
- Heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, until golden brown. Remove from the heat and set aside
- Reheat the large frying pan on medium-high heat. Once hot, add the quinoa and break it up with a spoon. Add a splash of water and cook for 2-3 mins, until piping hot
- Pick the mint leaves from the stalks and finely chop. Roughly chop the olives. Quarter the lemon
Grill the sea bass
- Season the sea bass with the za'atar and a pinch of salt. Place onto the foil-lined baking tray skin-side up. Drizzle with 1 tsp oil and grill for 8 mins, until cooked through
- Squeeze over the juice from 1 lemon wedge
Make the mint dressing
- Place the mint and olives into the small bowl, and mix with the juice from 1 lemon wedge, the chilli paste, 1 tbsp olive oil and a pinch of salt
Assemble the salad
- Halve the tomatoes and add to the large bowl
- Add the quinoa mix, rocket, 2 tsp oil and the remaining lemon juice (to taste). Season with salt and add any sea bass cooking juices. Toss well
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the quinoa salad onto plates, topped with the sea bass. Sprinkle over the toasted almonds and drizzle over the mint dressing
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