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Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Sea Bass?


See more Recipes from Waitrose

Main Courses

Roasted sea bass with lemon and fennel

The luxurious, meaty flesh of sea bass is a real treat, perfectly complemented by the assertive flavours of lemon and fennel. Caramelising the fennel and lemon beforehand gives them a lovely, sweet flavour and makes them look impressive. Serve the fish head on or off; it's up to you.

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes 

Serves: 6


  • 3 bulbs fennel
  • 2-3 tbsp olive oil
  • 3 lemons, halved horizontally
  • 2-3 whole sea bass (about 1.5kg in total), gutted, scaled and cleaned
  • Salt and freshly ground black pepper


  1. Preheat the oven to 220˚C, gas mark 7. Lightly oil 2 roasting dishes. Cut off the tops of the fennel and reserve. Discard the tough outer layer of the fennel, then cut the bulbs into thick wedges. Heat 1 tbsp olive oil in a heavy-based frying pan over a medium-high heat. Add the lemons, cut side down, and the fennel and fry until golden and caramelised - about 5 minutes for the lemons; longer for the fennel wedges because you'll have to turn them. You may need to do this in 2 batches. Stuff the sea bass with the fennel tops, and season well inside. Put the fish in the roasting dishes and brush lightly with olive oil.

  2. Arrange the caramelised lemons and fennel around the fish. Sprinkle the whole lot with salt and pepper and bake for 20-25 minutes or until the fish is opaque and comes away easily from the bones. If you're using 2 shelves in the oven, swap the dishes over halfway through cooking. Serve straight away with the lemon and fennel, the mojo verde and herbed lentils as well as boiled new potatoes and wilted spinach.


Yalumba Organic Viognier

An aromatic unoaked white wine with a fresh palate, showing lovely peach flavours expertly crafted by Louisa Rose who specialises in the fragrant Viognier grape. Exclusive to Waitrose .


Marinated sea bass fillets

Sea bass has a subtle flavour and firm flesh, which is enhanced by this simple marinade. You can marinate the fish in the fridge, covered, for up to 2 hours. Remove half an hour before cooking to bring it to room temperature and continue from step 2. Serve with rocket leaves.

  • Preparation time: 10 minutes, plus at least 30 minutes marinating
  • Cooking time: 10 minutes
  • Total time: 50 minutes 

Serves: 2


  • 2 small fresh Corsican sea bass, about 900g-1kg total weight, filleted

    For the marinade

  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • ¼ tsp hot chilli powder (optional)
  • 2.5cm fresh root ginger, peeled and finely grated
  • 1 tbsp clear honey
  • Juice of ½ lemon
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper



  1. Rinse and dry the fillets. Place the marinade ingredients into a shallow dish and mix together, then add the fillets and spoon the marinade over. Leave in the fridge for at least 30 minutes, covered, rubbing the marinade into the fillets once.

  2. Preheat the oven to 220°C, gas mark 7. Line a roasting tin with enough foil to make a generous envelope. Grease the foil with a little olive oil, add the sea bass fillets and any remaining marinade. Fold over the edges of the foil to create a puffed-up, sealed envelope and bake the fish for 10 minutes or until the flesh is firm. Remove from the oven and leave to rest for a further 3 minutes.

  3. Remove the fish from the foil and place on warmed serving plates on top of a potato galette. Pour over any cooking juices. Season and serve with rocket leaves.

Other fish fillets, such as salmon or cod, can be used. The recipe also works well with chicken breast: cook at 190°C, gas mark 5, for about 20 minutes and then rest for 5 minutes.

 If you are in a hurry, you can serve boiled new potatoes with chopped mint or use prepacked Waitrose Fresh Mashed Potato or Waitrose Bistro Creamy Mash instead of the potato and rosemary galettes.

Cave de Beblenheim Pinot Gris Reserve

A highly regarded, wonderfully balanced Pinot Gris showing great minerality with ripe fruit aromas of pears and honey and rich smoky flavours.

Atul Kochhar's Tandoori-style sea bass

2 180g packs 2 sea bass fillets

  • Preparation time: 10 minutes, plus at least 30 minutes refrigeration time
  • Cooking time: 5 minutes
  • Total time: 45 minutes

Serves: 2


    2 180g packs 2 sea bass fillets (use one pack for smaller appetities)

    For the marinade

  • 10 cloves of garlic, finely chopped
  • Zest of ½ lime and 1 tbsp juice
  • 3 dried lime leaves, finely chopped
  • 2 tsp mild chilli powder
  • 1 tsp garam masala
  • ½ x 28g pack coriander leaves
  • 2 tsp gram flour, lightly toasted
  • 50g yogurt
  • Lime juice and salad, to serve     



  1. Blend together all the marinade ingredients.

  2. Coat the sea bass fillets in the marinade, and refridgerate for at least 30 minutes, but no longer than 2 hours.

  3. When you’re ready to cook, shake off the excess marinade from the fish. Cook skin-side down on a preheated griddle pan or barbecue, turning once, until cooked through and the skin is crisp about 1-2 minutes each side.

  4. Sprinkle with lime juice and serve with a seasonal salad.

Espirit de Buganay Rosé, Côtes de Provence

A well textured, full-flavoured rosé from the famous southern French region of Provence. Filled with red berry fruit flavours and light, subtle spices on the finish

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