HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGrilled Sea Bass
Grilled Sea Bass

Grilled Sea Bass

With Creamy Tomato Pasta

Extra Rapid
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Tags:RapidUnder 600 calories
Allergens:FishMilkCeleryEggCereals 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 Time10 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Baby Plum Tomatoes

1 unit(s)


1 bunch(es)


2 fillet

Sea Bass Fillets


150 grams

Creme Fraiche


1 sachet

Vegetable Stock Powder


200 grams

Fresh Tagliatelle

(ContainsEgg, Cereals containing Gluten)

1 bag(s)

Pea Shoots

1 tbsp

Olive Oil for the dressing

Not included in your delivery

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
Fat37.0 g
of which saturates14.0 g
Carbohydrate43 g
of which sugars7.0 g
Protein27 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Sautépan or large frying pan
Small Bowl
Instructionsarrow up iconarrow up icon
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a) Fill and boil your kettle for the pasta. b) Turn your grill on to high. c) Halve the baby plum tomatoes. d) Halve the lemon e) 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 a medium high heat. b) When hot, add the halved tomatoes and cook, stirring frequently until softened, 2-3 mins. c) Meanwhile, pop the sea bass on a lightly oiled baking tray skin-side up, drizzle on oil and season with salt, grill on the top shelf until cooked through and the skin is crispy, 5-6 mins d) Once the tomatoes have softened, add the creme fraiche, tarragon, stock powder and water (see ingredients for amount) to the pan. e) Bring to the boil, turn the heat down and simmer until thickened, 3-4 mins.


a) In the meantime, pour the boiling water into a saucepan on high heat. Add the pasta and 0.5 tsp of salt and simmer until tender, 3-4 mins. b) Drain in a colander and pop into the pan with the creamy sauce. Season the sauce to taste with salt and pepper. c) Pop the peashoots into a small bowl with half the lemon juice, a pinch of salt and pepper and oil (see ingredients for amount). Mix to dress d) Share the pasta between your bowls. e) Top with the seabass and serve the salad along side. Enjoy!