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Sea Bass on Saffron Rice

Sea Bass on Saffron Rice

with Chicken and Parsley & Lemon Oil

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Well, this is something pretty special! Lemon-infused sea bass sits atop a generous portion of golden rice. Inspired by a Spanish paella, the rice is studded with juicy chicken pieces and scented with saffron. For a final flourish, everything gets finished off with a touch of parsley and lemon oil.


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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 clove

Garlic Clove

1 unit(s)

Red Pepper

1 pack(s)

Green Beans

1 bunch(es)

Flat Leaf Parsley

1 unit(s)


1 pot(s)

Chicken Stock Pot

1 sachet


140 grams

Diced Chicken Thigh

1.5 tsp

Smoked Paprika

175 grams

Risotto Rice

2 unit(s)

Sea Bass Fillets


Not included in your delivery

400 milliliter(s)


2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2745 kJ
Energy (kcal)656 kcal
Fat12.0 g
of which saturates2.0 g
Carbohydrate83 g
of which sugars14.0 g
Protein55 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Large Oven-Proof Pan
Measuring Cups
Mixing Bowl
Small Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and put the kettle on to boil. Halve, peel and chop the onion into roughly 1⁄2cm pieces. Peel and grate the garlic (or use a garlic press). Halve, then remove the core from the pepper and cut into 1⁄2cm slices. Trim the tops from the green beans and chop into 2cm lengths. Roughly chop the parsley (stalks and all). Zest the lemon, then cut it into wedges.


Pour the boiling water (see ingredients for amount) into a measuring jug and add the stock pot and saffron powder. Stir to dissolve. Add some oil to a large ovenproof saucepan on medium-high heat (if you don't have one, use a normal saucepan and transfer to an ovenproof dish later). Fry the chicken until browned, turning regularly, 5-7 mins. Add the onion, and cook until soft, 5 mins.


Add the pepper, green beans, garlic and smoked paprika to the pan. Cook for 1 minute more, then add the arborio rice. Stir to coat in the oil and spice. Add the stock and bring the mixture to the boil (then transfer to an ovenproof dish if necessary). Cover with a lid (or foil) and cook on the middle shelf of your oven for 20-25 mins. TIP: Check after 20 mins to see if the rice is cooked and the liquid absorbed.


Place the sea bass in a mixing bowl and add half the lemon zest, a glug of oil and a pinch of salt. Rub the flavours into the skin and flesh of the fish, then set aside. In a small bowl, mix the remaining lemon zest with the parsley and stir in the olive oil (see ingredients for amount). Squeeze in the juice of half the lemon wedges. Season with salt to taste and set aside.


Twelve mins into the rice's cooking time, put a frying pan on medium-high heat (no oil). Once hot, carefully lay in the sea bass fillets, skin-side down. Cook until the edges begin to brown and the skin is crispy, 3-4 mins - don't move them during this time, then turn and cook for 2-3 mins on the other side. IMPORTANT: The fish is cooked when the centre is opaque. Remove your pan from the heat.


When the rice is ready, remove it from your oven and leave to cool for a couple of minutes. Taste and season with salt and pepper if needed. Share between your bowls, top with the sea bass and spoon over the parsley and lemon oil. Serve with the remaining lemon wedges to squeeze over at the table. Enjoy!