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.
A sea bass named desire
Don't say it with flowers, say it with sea bass! These Italian-style fillets rest on a bed of roasted aubergine, courgette and peppers, and are served with crispy roast potatoes and a punchy puttanesca-inspired sauce of tomato, garlic and capers. Prepared to be obsessed.
SWK: High protein
Plants 6
SWK: High fibre
highly rated
Serving size
Ingredients
- 400g potatoes
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 2 sea bass fillets (Fish)
- 1 aubergine
- 1 courgette
- 1 onion
- 2 garlic clove
- 2 tbsp tomato purée
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 1 handful of fresh flat-leaf parsley
- 1 pepper
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
Nutritional Information
Calories: 482
Protein: 30g
Carbs: 67g
Fat: 9.2g
Ingredients
- 800g potatoes
- 1 aubergine
- 2 courgette
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 4 sea bass fillets (Fish)
- 2 onion
- 4 garlic clove
- 4 tbsp tomato purée
- 800g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 2 pepper
- 1 handful of fresh flat-leaf parsley
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
Nutritional Information
Calories: 471
Protein: 29g
Carbs: 65g
Fat: 9.0g
A sea bass named desire
Don't say it with flowers, say it with sea bass! These Italian-style fillets rest on a bed of roasted aubergine, courgette and peppers, and are served with crispy roast potatoes and a punchy puttanesca-inspired sauce of tomato, garlic and capers. Prepared to be obsessed.
Cook time:
40 mins
Cuisine:
British
Food group:
Fish
Allergens: Fish
Cooking Instructions
Get your spuds going
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Cut the potatoes into ¼cm-thick slices and put them on a large baking tray lined with baking paper. Spritz with cooking spray, lightly season and roast for 25-30 mins.
Roast the veg & sea bass
- Meanwhile, dice the aubergine and courgettes into 1cm chunks. Deseed the peppers and dice into 1cm squares.
- Tip the veg into a large bowl, add the garlic & herb paste and stir to coat. Transfer to another baking tray lined with baking paper, spritz with cooking spray and roast for 15 mins.
- Arrange the sea bass fillets on top of the veg, skin-side-down, then roast for 10-12 mins, until the fish is cooked through and flaking.
Things get saucy!
- At the same time, peel and finely dice the onions, and peel and crush the garlic.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Tip in the onions and cook for 5-6 mins.
- Add the garlic, tomato purée and chopped tomatoes and cook for 5 mins.
Bring it all together
- Finely chop the parsley and stir it into the sauce along with the capers.
- Dish up the sauce, crispy potatoes and roasted veg, then lightly season the sea bass and serve it on top.