Recipes
Lemon and Parsley Sea Bass
A dish that’s perfect for two or easily multiplied for a special meal.
A dish that’s perfect for two or easily multiplied for a special meal.
Cook: 45 Mins
Serves: 2
Price: £3.02 per serving
Nutritional Information
Each 362g serving contains
Energy
8170kj
539kcal
8170kj
539kcal
27%
Fat
22.4g
22.4g
High
32%
32%
Saturates
6.5g
6.5g
High
33%
33%
Sugars
2.9g
2.9g
Low
3%
3%
Salt
1.16g
1.16g
Med
19%
19%
of your reference intake.
Typical energy values per 100g:
2257kj/539kcal
Typical energy values per 100g:
2257kj/539kcal
Ingredients
1 420g pack Whole Sea Bass
1 lemon
100g Giant plain cous cous
150g Aleyna roasted red peppers
1 tbsp Chopped parsley
Method
1
Preheat the oven to 200C/180C Fan/Gas 4.
2
Line a baking tray with foil. Arrange 1 x420g pack Whole Sea Bass and 1 lemon, cut into wedges on the baking tray. Top each fish with a small knob of butter. Bring up the sides of the foil to create a parcel and scrunch the ends to seal.
3
Bake in the centre of the oven for 30-35 mins, opening up the foil parcel for the last 5 mins. The fish should be piping hot all the way through. For a chargrilled barbecue effect, bake in the oven as above, then transfer to your grill, opening up the foil parcel, for the final 5 mins of cooking.
4
Meanwhile, cook 100g Giant Plain Cous Cous in 500ml water, according to the pack instructions. Drain well.
5
Arrange the cous cous on a serving platter and stir through 150g Aleyna Roasted Red Peppers (from a jar), drained and chopped. Top with the sea bass, spooning over any juices.
6
Garnish with the lemon wedges and1 tbsp chopped parsley. Serve with salad, if you like.