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Sea bass with sauce vierge, new potatoes & asparagus

Sea bass with sauce vierge, new potatoes & asparagus

A healthy meal that is bursting with summertime flavours and high in omega 3. 

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Scott Mills on episode 6, season 3 of Dish, the Waitrose podcast. 

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

5 out of 5 stars(3) Rate this recipe
High in omega 31 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

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  • 500g loose British baby potatoes
  • 360g pack 4 Mediterranean sea bass fillets
  • Olive oil, for brushing
  • 100g asparagus tips

For the sauce vierge

  • 2 tbsp extra virgin olive oil
  • ½ lemon, juice
  • 1 large tomato (such as Jack Hawkins), deseeded and diced
  • ⅓ x 150g can Fragata Olives Filled with Anchovy, roughly chopped
  • 1 clove/s garlic, finely chopped
  • ⅓ x 20g pack tarragon, roughly chopped


  1. Bring a pan of salted water to the boil, then add the potatoes. Cook for 20 minutes, until tender. Meanwhile, combine all the ingredients for the sauce vierge and season lightly with black pepper. Avoid adding any salt before tasting – the natural saltiness of the olives and anchovies should be sufficient.

  2. When the potatoes are nearly ready, brush the skin of the fish with oil, then season. Heat a large frying pan over a low heat and cook the fish gently, skin-side down, for about 5 minutes, or until the skin is golden and crisp. Add the asparagus to the pan of potatoes and boil for 3 minutes, until just tender.

  3. Increase the frying pan heat to high, flip the sea bass fillets and cook for another 30 seconds, until cooked through and opaque. Drain the asparagus and potatoes. Crush the potatoes a little, then serve topped with the sea bass, asparagus and the sauce vierge spooned over the top.


Typical values per serving when made using specific products in recipe


1,478kJ/ 354kcals



Saturated Fat












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