HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPiccata Style Sea Bass
Piccata-Style Sea Bass

Piccata-Style Sea Bass

with Roasted Red Pepper Farro and Broccolini

Sea Bass Special
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Piccata is an Italian dish that features protein in a savoury sauce of butter, lemon and capers. Flakey sea bass fillets take centre stage in our version and Parmesan cheese boosts up the umami level. We can't forget about the perfect sides: roasted red pepper farro and golden-brown broccolini.

Allergens:Sea Bass/BarGlutenMilkSulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 g

Sea Bass

(ContainsSea Bass/Bar)

½ cup



170 g


170 mL

Roasted Red Peppers

½ unit


30 g


7 g


¼ cup

Parmesan Cheese, shredded


4 tbsp

White Cooking Wine


1 unit

Vegetable Broth Concentrate

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*


1.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate47 g
Sugar6 g
Dietary Fiber6 g
Protein40 g
Cholesterol88 mg
Sodium1560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Paper Towel
Small Bowl
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add farro, broth concentrate and 3 cups water (dbl for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook uncovered until farro is tender, 16-18 min. When farro is done, drain, then return to the same pot, off heat. Cover and set aside to keep warm.


Meanwhile, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Drain roasted red peppers over a small bowl, reserving pepper liquid. Pat peppers dry with paper towels, then cut into 1/4-inch pieces. Using a strainer, drain, then rinse capers in warm water. Pat dry with paper towels. Finely chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl).


Add broccolini and 1 tbsp oil (dbl for 4 ppl) to an parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 13-15 min. (TIP: Broccolini can burn quickly. Keep an eye on it!)Remove broccolini from the oven, then turn the oven off. (NOTE: The residual heat in the oven will keep the sea bass warm in step 4!)


Pat sea bass dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then sea bass, skin-side down. (NOTE: For 4 ppl, cook sea bass in 2 batches, using 1/2 tbsp oil per batch.) Cook until skin is crispy, 4-5 min.Flip and cook until sea bass is opaque and cooked through, 2-3 min.** Remove from heat, then transfer sea bass to another parchment-lined baking sheet, skin-side up. Place sheet in the middle of the turned-off oven to keep sea bass warm until ready to serve.


Reheat the same pan over medium-low. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add cooking wine, capers, half the garlic salt, 1/2 tsp lemon zest, 1 tsp lemon juice and 2 tbsp reserved red pepper liquid (dbl all for 4 ppl). Cook, stirring often, until sauce reduces slightly, 1-2 min. Remove from heat.


Add roasted red peppers, Parmesan, remaining garlic salt and 1 tbsp butter (dbl for 4 ppl) to the pot with farro, then stir until butter melts, 1 min. Divide farro, broccolini and sea bass between plates. Spoon sauce over sea bass, then sprinkle parsley over top.