Pan-Fried Sea Bass on Creamy Pesto Pasta
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Pan-Fried Sea Bass on Creamy Pesto Pasta

Pan-Fried Sea Bass on Creamy Pesto Pasta

with Green Beans and Cheese

Cereals 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 war 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 Time35 minutes
Cooking time30 minutes


serving amount

2 unit(s)

Garlic Clove

80 grams

Green Beans

180 grams


(Contains Cereals containing gluten)

2 unit(s)

Sea Bass Fillets

(Contains Fish)

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

32 grams


(Contains Milk)

Not included in your delivery

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3049 kJ
Energy (kcal)729 kcal
Fat31.5 g
of which saturates13 g
Carbohydrate73.3 g
of which sugars5.9 g
Protein36.5 g
Salt2.14 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Large Frying Pan



Bring a large saucepan of water to the boil with 0.5 tsp salt for the spaghetti.

In the meantime, peel and grate the garlic (or use a garlic press). Trim and halve the green beans. 


When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.

Halfway through cooking, add the green beans to the pan and cook for the remaining time.

Once cooked, pour into a colander and leave to drain in the sink. Drizzle with oil and stir through to stop the pasta sticking together.


Once the spaghetti is cooked, heat a drizzle of oil in a large frying pan on medium-high heat. Season the fish with salt and pepper. 

Once hot, carefully place your sea bass into the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. 

Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.


Meanwhile, clean out the (now empty) pasta saucepan and pop it back on medium heat with a drizzle of oil.

Once hot, add the garlic and fry for 1 min.

Stir in the creme fraiche, vegetable stock paste and water for the sauce (see ingredient for amount). Bring to the boil, then lower the heat and simmer gently until slightly thickened, 2-3 mins.


Once the sauce has thickened, stir in the grated hard Italian style cheese and remove from the heat.

Stir the pesto, cooked spaghetti and beans into the sauce and warm through until piping hot, 1-2 mins.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.


When everything's ready, share the pesto spaghetti between your bowls.

Lay the sea bass fish on top, skin-side up, to finish.


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