Sea Bass and Lemon Caper Butter
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Sea Bass and Lemon Caper Butter

Sea Bass and Lemon Caper Butter

with Herby Roast Potatoes and Buttery Green Veg

Calorie Smart

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 Time40 minutes
Cooking time25 minutes


serving amount

450 grams


1 sachet(s)

Mixed Herbs

2 unit(s)

Garlic Clove

1 unit(s)


2 unit(s)

Sea Bass Fillets

(Contains Fish)

80 grams

Green Beans

15 grams


120 grams


Not included in your delivery

20 grams


2 tbsp



Nutritional information

Energy (kJ)2405 kJ
Energy (kcal)575 kcal
Fat27.6 g
of which saturates8.2 g
Carbohydrate59.5 g
of which sugars9.2 g
Protein26.4 g
Salt0.92 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Baking Paper
Aluminum Foil
Large Frying Pan
Small Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the butter (see pantry for amount) from the fridge.

Chop the potatoes into 2cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the mixed herbs, 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, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the parcel to the potato tray and roast until soft, 10-12 mins.

In the meantime, zest and cut the lemon into wedges.

Lay the sea bass, skin-side down, onto a lined large baking tray. Drizzle with oil and season with salt, then sprinkle over half the lemon zest.

When the potatoes have 10-15 mins left, bake the fish on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.


While everything's in the oven, trim the green beans. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Lower the heat to medium, then add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.


Meanwhile, roughly chop the capers.

In a small bowl, mix the capers, a squeeze of lemon juice and the remaining lemon zest with the softened butter. 

Season with salt and pepper.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork into the butter.


Once the beans are tender, add the peas to the same pan and cook until piping hot, 1-2 mins. 

Remove from the heat and season with salt and pepper. 

Once the sea bass is cooked, remove from the oven and spread the caper butter on top of the fish so it starts to melt. 


Share your sea bass fillets between your plates.

Serve with your green veg, herby potatoes and some mayo (see pantry for amount) for dipping.

Serve any remaining lemon wedges alongside for squeezing over.