Thai-Inspired Roasted Sea Bass
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Thai-Inspired Roasted Sea Bass

Thai-Inspired Roasted Sea Bass

with Coconut Milk Risotto and Roasted Veggies

This fusion dish combines the flavours of Thai cuisine with a classic Italian cooking technique! Coconut milk risotto unites with roasted veggies to create a beautiful base for tender sea bass.

Sea Bass/Bar

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

Preparation Time40 minutes
Cooking Time


serving amount

280 g

Sea Bass

(Contains Sea Bass/Bar)

1 tbsp

Thai Seasoning

(Contains Milk, Sesame, Sulphites)

2 tbsp

Red Curry Paste

1 unit(s)

Coconut Milk

1 unit(s)

Red Onion

1 unit(s)


1 tbsp

Garlic Puree

¾ cup

Arborio Rice

56 g

Baby Spinach

1 unit(s)

Sweet Bell Pepper

7 g


28 g

Crispy Shallots

(Contains Sulphites, Wheat)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories880 kcal
Fat45 g
Saturated Fat27 g
Carbohydrate90 g
Sugar11 g
Dietary Fiber9 g
Protein38 g
Cholesterol70 mg
Sodium960 mg
Trans Fat0.4 g
Potassium1000 mg
Calcium100 mg
Iron3.5 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.


Medium Pot
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
Paper Towel
Baking Sheet
Parchment Paper
Silicone Brush


Heat coconut milk and start prep

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add coconut milk and enough water to make 4 1/4 cups (5 1/2 cups) combined liquid to a medium pot. Partially cover and bring to a gentle simmer over medium-high heat, then reduce to low, still partially covered. (TIP: Keep your eye on coconut milk; it can boil over quickly!) Meanwhile, thinly slice cilantro stems. Roughly chop cilantro leaves. Keep stems and leaves separate.Peel, then cut half the onion into 1/4-inch pieces.

Start risotto

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add chopped onions. Cook, stirring occasionally, until softened slightly, 1-2 min.Add rice and garlic puree. Cook, stirring often, until fragrant, 1 min.Add cilantro stems, half the crispy shallots, 1/2 tsp (1 tsp) salt and half the coconut milk mixture. Cook, stirring occasionally, until liquid is almost all absorbed, 6-8 min.

Finish prep

Meanwhile, core, then cut pepper into 1/4-inch slices.Cut remaining onion into 1/4-inch slices.Juice half the lime. Cut remaining lime into wedges.Roughly chop spinach.Pat sea bass dry with paper towels. Season with half the Thai Seasoning, salt and pepper.

Roast sea bass and veggies

Arrange peppers and sliced onions on one side of a parchment-lined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top. Season with remaining Thai Seasoning, salt and pepper, then toss to coat.Arrange sea bass on the other side of the baking sheet, skin-side down. Drizzle 1/2 tbsp (1 tbsp) oil over sea bass, then brush curry paste over top, avoiding the skin side.Roast in the top of the oven, stirring veggies halfway through, until veggies are tender-crisp and sea bass is cooked through, 10-12 min.**

Finish risotto

Add remaining coconut milk mixture to the pan with risotto. Cook, stirring occasionally, until texture is creamy and rice is tender, 10-14 min. (TIP: The consistency should be similar to oatmeal!) Remove from heat.Add spinach and 1 tsp (2 tsp) lime juice, then stir until spinach wilts, 1-2 min. Season with salt and pepper, to taste.

Finish and serve

Divide coconut milk risotto and roasted veggies between plates. Top with roasted sea bass. Sprinkle cilantro leaves and remaining crispy shallots over top.Squeeze a lime wedge over sea bass, if desired.