Serves:  4 people

Prep: 7 mins and 18 mins


  • 800g baby potatoes, halved, or quartered if large
  • 200g pack fine beans, trimmed and halved
  • 1 garlic clove, crushed
  • 5g fresh basil leaves, very finely chopped
  • 40ml red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 2 roasted peppers from a 460g jar, drained and sliced into strips
  • 1 small red onion, thinly sliced
  • 1 heaped tbsp sliced black olives in brine, roughly chopped
  • 2 x 190g packs boneless sea bass fillets
  • 10g fresh parsley leaves, roughly chopped


Calories: 404

Protein: 23.3 g

Carbs: 37.7 g

Fat: 18 g


  1. Boil the potatoes in a large pan for 10 mins or until tender, adding the green beans to the pan for the last 3 mins; drain.
  2. Tip the potatoes onto a large plate or tray and leave to cool completely; rinse the beans under cold water to stop them from continuing to cook.
  3. Put the garlic, basil and vinegar in a small bowl. Slowly drizzle in 1½ tbsp oil, whisking continuously to emulsify, until well combined.
  4. Put the cooled potatoes and beans, the peppers, onion and olives in a large bowl. Add the dressing and toss together. Cover and set aside while you cook the fish.
  5. Preheat the grill to medium-high. Line a baking tray with nonstick baking paper and add the sea bass, skin side up. Drizzle with ½ tbsp oil, season with pepper, then grill for 6-8 mins until cooked through and the skin is golden and lightly crisp.
  6. Toss most of the parsley through the potato salad and season with black pepper. Divide between 4 plates and top with the fish. Scatter over the remaining parsley to serve.