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.
Specials board lemon & herb sea bass bake
There’s nothing ‘bung it in’ about this traybake, it’s got big, bougie bistro dreams! It starts with a bed of Parmentier-style potatoes, roasted with courgette, red onion, lemon zest and oregano. Then comes rich, herby stock, a scatter of radishes and green beans, and sea bass fillets cooked till crispy skinned and tender. Finish fancy with a handful of pea shoots and a chef’s kiss.
SWK: High protein
Plants 6
SWK: High fibre
newBadge
Serving size
Ingredients
- 400g potatoes
- 25g pea shoots
- 1 courgette
- 1 onion
- 1 unwaxed lemon
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 160g green beans
- 1 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 2 sea bass fillets (Fish)
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 4 radish
Nutritional Information
Calories: 433
Protein: 28g
Carbs: 58g
Fat: 9.1g
Ingredients
- 800g potatoes
- 2 courgette
- 2 onion
- 2 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 unwaxed lemon
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 8 radish
- 240g green beans
- 4 sea bass fillets (Fish)
- 25g pea shoots
Nutritional Information
Calories: 419
Protein: 27g
Carbs: 55g
Fat: 9.0g
Specials board lemon & herb sea bass bake
There’s nothing ‘bung it in’ about this traybake, it’s got big, bougie bistro dreams! It starts with a bed of Parmentier-style potatoes, roasted with courgette, red onion, lemon zest and oregano. Then comes rich, herby stock, a scatter of radishes and green beans, and sea bass fillets cooked till crispy skinned and tender. Finish fancy with a handful of pea shoots and a chef’s kiss.
Cook time:
45 mins
Cuisine:
French
Food group:
Fish
Allergens: Celery, Fish
Cooking Instructions
Before you start
- 1x large baking dish
- 1x measuring jug
Roast away!
- Heat your oven to 230ºC/fan 210ºC/gas 8.
- Cut the potatoes into 2cm cubes and dice the courgettes into 2cm chunks. Peel the onions and cut each into 6 wedges.
- Put the prepped veg in a large ovenproof dish and sprinkle over the oregano. Grate in the lemon zest, lightly season, spritz with cooking spray and mix well to coat the veg. Bake for 20 mins.
Mix up your stock
- Meanwhile, dissolve half the stock cube in 250ml boiled water (use all the stock and 350ml water for 4 portions), and stir in the garlic & herb paste.
- Trim the radishes and cut each into 6 wedges, then trim the beans.
Bake the bass
- Pour the stock over the baked veg, add the radishes and beans and mix well to coat.
- Arrange the fish on top, spritz with a little more cooking spray, then bake for 12-15 mins, until the fillets are cooked through and flaking.
Finish & serve
- Squeeze a little lemon juice (to taste) into the baking dish and gently mix through the veg.
- Plate up the veg, top with the sea bass and scatter over the pea shoots to serve.