Waitrose and Partners
Sea bass with artichoke mash

Sea bass with artichoke mash

These beautiful, pan-fried sea bass fillets are accompanied by a bean mash flavoured with the nutty, earthiness of the artichoke paste and wilted spinach with a hint of lemon.

5 out of 5 stars(1) Rate this recipe
High fibre
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 400g can cannellini beans, rinsed and drained
  • ½ lemon, juiced, plus extra wedges to serve
  • 3 tbsp Cooks' Ingredients Artichoke Purée
  • 235g bag ready-washed spinach
  • 2 Waitrose & Partners Boneless Sea Bass Fillets


  1. Heat 1 tbsp oil in a saucepan over a medium heat. Fry the garlic for 30 seconds; add the beans and a pinch of salt. Cook for 2-3 minutes then take off the heat. Add a splash of the lemon juice and a grinding of black pepper; mash with a potato masher. Stir in the artichoke purée and add a splash of water to loosen if needed. Set aside; cover to keep warm.

  2. Meanwhile, heat ½ tbsp oil in a large frying pan over a high heat. Add the spinach and fry, stirring, until wilted and any excess liquid has evaporated. Add a little of the lemon juice and season to taste, then divide between 2 plates.

  3. Wipe out the pan and return to a medium-high heat. Pat the fish dry with kitchen paper; season. Add the remaining ½ tbsp oil to the pan and fry the fish skin-side down for 3 minutes. Turn the fillets over, add the remaining lemon juice and cook for 2-3 minutes more. Serve at once with the mash, spinach and extra lemon wedges for squeezing over.

Cook’s tip

You could make the mash with a different pulse, if you like – perhaps a 400g can of chick peas (drained first), or some flageolet or butter beans. 


Typical values per serving when made using specific products in recipe


2,471kJ/ 627kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating