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Sweet Soy Glazed Sea Bass

with Roasted Potatoes and Mint, Lime & Peanut Slaw
4.5(14)
Recipe Development Team
Recipe Development TeamUpdated on January 22, 2026
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Calories
: 
554 kcal
Protein
: 
26g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Peanut
  • Fish
  • Soya
  • Egg
  • Mustard
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 unit(s)

Lime

25 grams

Salted Peanuts

(Contains: Peanut, Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts, May contain traces of allergens)

1 bunch(es)

Mint

2 unit(s)

Sea Bass Fillets

(Contains: Fish)

25 grams

Ketjap Manis

(Contains: Soya)

32 grams

Mayonnaise

(Contains: Egg, Mustard)

48 grams

Sweet Chilli Sauce

120 grams

Coleslaw Mix

50 grams

Baby Leaf Mix

Energy (kJ)2316 kJ
Energy (kcal)554 kcal
Fat20.1 g
of which saturates3.7 g
Carbohydrate70.7 g
of which sugars23.5 g
Dietary Fibre8.2 g
Protein26 g
Salt1.6 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Knife
•Zester

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 1cm chunks (no need to peel).

Pop the chunks 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, 18-20 mins. Turn halfway through.

2

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

Crush the peanuts in the unopened sachet using a rolling pin.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

3

Pat the sea bass dry with kitchen paper. Season with salt and pepper. Lay the fish on a lined baking tray.

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

Halfway through cooking, spread the ketjap manis onto the fish and return to the oven for the remaining time.

4

In a large bowl, mix together the mayonnaise, sweet chilli sauce, coleslaw mix and half the lime juice.

5

Just before everything's ready, toss through the baby leaves, mint and peanuts through the coleslaw.

6

Transfer your fish to your serving plates. 

Serve your potatoes and salad alongside.

Serve with any remaining lime wedges for squeezing over.

Enjoy! 

7

Step 3 MOD: Prep the sea bass in the same way. Bake, 10-15 mins.

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