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.
Sea bass, fennel & bean traybake
Roasting veg often brings out its sweetness, and that’s definitely true with fennel, softening the aniseed notes and making it gorgeously mellow. Together with courgettes, onions, baby toms and cannellini beans, all boosted with lemon, garlic and herbs, it’s the perfect base for crispy skinned sea bass fillets.
SWK: High protein
Plants 6
SWK: High fibre
one tray
Serving size
Ingredients
- 2 onion
- 2 fennel
- 2 courgette
- 200g baby tomatoes
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 1 unwaxed lemon
- 460g cannellini beans (cannellini beans, water, salt)
- 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)
- 4 sea bass fillets (Fish)
- 1 handful of fresh dill
Nutritional Information
Calories: 322
Protein: 29g
Carbs: 29g
Fat: 9.0g
Ingredients
- 1 handful of fresh dill
- 1 onion
- 1 fennel
- 1 courgette
- 110g baby tomatoes
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 1 unwaxed lemon
- 230g cannellini beans (cannellini beans, water, salt)
- 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)
- 2 sea bass fillets (Fish)
Nutritional Information
Calories: 335
Protein: 29g
Carbs: 32g
Fat: 9.3g
Sea bass, fennel & bean traybake
Roasting veg often brings out its sweetness, and that’s definitely true with fennel, softening the aniseed notes and making it gorgeously mellow. Together with courgettes, onions, baby toms and cannellini beans, all boosted with lemon, garlic and herbs, it’s the perfect base for crispy skinned sea bass fillets.
Cook time:
35 mins
Cuisine:
Mediterranean
Food group:
Fish
Allergens: Celery, Fish
Cooking Instructions
Before you start
- 1 large baking dish
Slice & dice
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Peel the onions and cut each into 8 wedges, then trim the fennel bulbs and thinly slice. Dice the courgettes into 2cm chunks.
Get the veg in the oven
- Tip the prepared veg into an ovenproof dish, spritz with cooking spray and roast for 10 mins.
Ramp up the flavour!
- Add the tomatoes and garlic & herb paste to the traybake. Squeeze in the lemon juice (to taste), tip in the beans and their water and crumble in the stock. Pour in 100ml water (200ml for 4 portions) and stir well.
- Lay the sea bass fillets on top of the veg and return to the oven for 12-15 mins, until they're cooked through and flaking.
Herb & serve
- Finely chop the dill, sprinkle over the traybake and serve.