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Sea Bass on Creamy Linguine

Sea Bass on Creamy Linguine

with Burst Tomatoes and Garlic Crumb

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This Sea Bass on Creamy Linguine is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing glutenMilkCeleryFish

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

1 unit(s)

Garlic Clove

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

180 grams


(ContainsCereals containing gluten)

125 grams

Baby Plum Tomatoes

150 grams

Creme Fraiche


1 sachet(s)

Vegetable Stock Powder


2 unit(s)

Sea Bass Fillets


Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3129 kJ
Energy (kcal)748 kcal
Fat34.0 g
of which saturates17.0 g
Carbohydrate75 g
of which sugars8.0 g
Protein32 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Peel and grate the garlic (or use a garlic press). Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.


Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the breadcrumbs and half the garlic. Season with salt and pepper and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. Once cooked, transfer the toasted crumbs to a bowl and set aside.


When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


Pop the (now empty) frying pan back onto a medium-high heat with a drizzle of oil. Add the tomatoes to the pan and cook until blistered, 4-5 mins. With the back of a spatula, press down onto the tomatoes so that they burst open. Stir in the remaining garlic and cook for 1 min. Reduce the heat slightly then add the creme fraiche, veg stock powder and water for the sauce (see ingredients for amount). Bring to the boil, simmer for 2 mins, then remove from the heat. Add the pasta to the sauce and toss together. Taste and add salt and pepper if needed.


Heat a drizzle of oil in another 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. 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. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.


When ready, serve the creamy linguine in bowls. Top with the sea bass and sprinkle the garlicky crumbs over. Enjoy!