Sea Bass in Lemon, Garlic and Chive Butter
with Roast Potatoes and Broccoli
- Fish
This delicious Sea Bass in Lemon, Garlic and Chive Butter has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
450
Potatoes
1
Chives
1
Garlic Clove
½
Lemon
1
Broccoli
2
Sea Bass Fillets
(Contains: Fish)
Not included in your delivery
30
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, roughly chop the chives (use scissors if easier). Zest and quarter the lemon. Peel and grate the garlic (or use a garlic press).
Cut the broccoli into florets (like small trees), halving any large ones.
Pop the broccoli onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
When the potatoes have roasted for 15-20 mins, pop the broccoli onto the middle shelf.
Roast until the edges are crispy and slightly charred, 10-15 mins.
While everything cooks, melt the butter (see pantry for amount) in a large frying pan on medium-high heat with a drizzle of oil.
Once hot, carefully place your sea bass into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.
Add the chives and garlic to the fish pan and squeeze in half the lemon juice.
Spoon the flavoured butter over the fish for 1-2 mins, then remove from the heat. IMPORTANT: The fish is cooked when opaque in the middle.
When ready, plate up the sea bass with the roasted broccoli and potatoes alongside.
Spoon the melted butter from the pan over the fish and sprinkle with the lemon zest to finish.
Serve the remaining lemon wedges alongside for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The lemon, garlic, and chive butter is a real highlight, giving the sea bass a bright, well-rounded flavour. Some found the overall dish a little dry or mild, and felt it would benefit from a light sauce alongside.
- Ease of prep: Most found this straightforward and easy to follow, even those cooking sea bass for the first time. A few felt the prep time was longer than expected given the simplicity of the finished dish.
- Suggestions: Consider adding the butter to the pan after the fish is cooked rather than before, to avoid burning and to let the garlic and lemon come through more clearly. If the lemon and herb seasoning arrives clumped, break it up before applying, or supplement with your own mixed herbs. To avoid the fish sticking or falling apart, keep the heat at medium and resist moving it while it cooks skin-side down. Some recommend reducing the butter slightly if you prefer a lighter result, and adding salt to the potatoes after roasting rather than before for a crispier finish.
- Next-day meals: Fish portions were frequently described as quite small, particularly for two or more adults; several cooks added an extra fillet bought separately to make the meal more satisfying.
- Broccoli: Roasting the broccoli divides opinion — some loved the crispy, slightly charred result, while others found it too dry or undercooked; steaming or par-boiling before roasting are popular alternatives. A few suggested swapping it for green beans or peas, which they felt complemented the delicate fish more naturally.
