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Crispy Sea Bass on Fresh Tagliatelle

Crispy Sea Bass on Fresh Tagliatelle

with Creamy Tomato & Tarragon Sauce and Pea Shoot Salad

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This Crispy Sea Bass on Fresh Tagliatelle is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:Cook together
Allergens:MilkCeleryFishEggCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 grams

Baby Plum Tomatoes

1 unit(s)


1 bunch(es)


150 grams

Creme Fraiche


10 grams

Vegetable Stock Paste


2 unit(s)

Sea Bass Fillets


200 grams

Fresh Tagliatelle

(ContainsEgg, Cereals containing Gluten)

40 grams

Pea Shoots

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2425 kJ
Energy (kcal)580 kcal
Fat37.2 g
of which saturates13.6 g
Carbohydrate42.1 g
of which sugars6.7 g
Protein27.4 g
Salt1.26 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Aluminum Foil
Baking Tray
Instructionsarrow up iconarrow up icon
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a) Preheat your grill to high. Bring a medium saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Halve the baby plum tomatoes.
c) Zest and halve the lemon. Squeeze the lemon juice into a medium bowl and add the olive oil for the dressing (see ingredients for amount). Season with salt and pepper, mix together, then set aside.
d) Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).


a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) When hot, add the tomatoes and cook, stirring frequently, until softened, 2-3 mins.


a) Once the tomatoes have softened, stir in the creme fraiche, lemon zest, tarragon, vegetable stock paste and water for the sauce (see ingredients for amount).
b) Bring to the boil, then turn the heat down and simmer until thickened, 3-4 mins.
c) Once thickened, remove from the heat.


a) Meanwhile, pop the sea bass onto a lightly oiled baking tray, skin-side up. Drizzle with oil and season with salt.
b) Grill until the fish is cooked through and the skin is crispy, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.


a) While the fish grills, add the pasta to the pan of boiling water and bring back to the boil. Simmer until tender, 3-4 mins.
b) Once cooked, drain in a colander and pop into the pan with the creamy sauce, then toss to coat.
c) Season to taste with salt and pepper.


a) When ready, add the pea shoots to the dressing bowl and toss to coat.
b) Add a splash of water to your creamy tomato pasta if it's a little thick, then share between your plates.
c) Top with the sea bass and serve the salad alongside. Enjoy!