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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?


The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.

See more Recipes from Waitrose


Greek-style sea bass parcels

Sea bass is a delicate fish, and steaming it in a parcel with the courgettes helps to retain its lovely flavour and the juices.

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 

Serves: 4


  • 300g baby new potatoes, halved
  • 400g can chick peas, drained and rinsed
  • 2 courgettes, thinly sliced
  • 4 frozen Waitrose Greek Sea Bass Fillets, thawed
  • 4 salad onions, thinly sliced
  • 25g pack flat leaf parsley, leaves picked
  • 1 tsp olive oil
  • 1 lemon, quartered



  1. Preheat the oven to 220°C, gas mark 7. Cook the potatoes in a large pan of boiling water for 12 minutes, add the chickpeas and cook for a further 2-3 minutes, until the potatoes are tender.

  2. Meanwhile, divide the courgettes among 4 large squares of foil. Place a sea bass fillet on top of each and scatter over the salad onions. Bring up the edges of the foil and tightly seal. Sit the parcels on a baking sheet and bake for 10-12 minutes, until the fish is cooked through.

  3. Drain the potatoes and chick peas and return to the pan. Add the parsley and a splash of olive oil and toss well together. Serve with the fish, courgettes and any cooking juices, and a lemon wedge, for squeezing over.

Cook's tip

These parcels can be cooked on the barbecue – just sit them on the rack above the coals and cook for 10–12 minutes, as above.

Laurent Miquel Albarino

One of the very first French versions of the much loves Spanish Albarino, and just a little fresher too. Citrus aromas and crisp elegance characterise this future classic white wine.

Sea bass with chilli and watercress



  • Preparation time: 25 minutes
  • Cooking time: 20 minutes
  • Total time: 45 minutes 

Serves: 8


  • 125g lightly salted butter, plus extra to grease
  • 3 shallots, finely chopped
  • 2 red chillies, deseeded and finely chopped
  • 1½ tsp fennel seeds, crushed
  • 65g breadcrumbs
  • 100g bag Waitrose Watercress, roughly chopped
  • 8 sea bass fillets, each weighing about 125g
  • 3 limes
  • Extra lime wedges, to serve


  1. Preheat the oven to 200ºC, gas mark 6. Grease a roasting tin. Melt 50g of the butter in a large frying pan. Add the shallots and fry gently for 5 minutes until very soft. Stir in the chillies, fennel seeds and breadcrumbs and fry, stirring for a further 5 minutes until the breadcrumbs are beginning to brown. Stir in the watercress and a little salt, turning the watercress in the breadcrumbs until wilted.

  2. Score each fish fillet several times along the skin sides. Lay 4 fillets on a work surface skin-side down and stack the watercress mixture on top, packing it down firmly. Lay the remaining fillets skin-side up on top and tie a piece of string around each end to hold them in place. Cut each in half evenly. Season.

  3. Place in the roasting tin and bake for 20 minutes or until the fish is cooked through. Meanwhile, finely grate the  zest from 1 lime and put in a small pan with the juice of all 3 limes, the remaining 75g butter and a little seasoning. Heat gently until the butter has melted. See cook’s tip.

  4. Transfer the fish to warmed serving plates with the herb risotto and lime wedges. Drizzle the flavoured butter over the fish and risotto. Serve.


Cook’s tip

You can start cooking the herb risotto (recipe is here) as soon as the fish goes into the oven.

Mahia Point Sauvignon Blanc

Named after a peninsula on the east shore of New Zealand, this is a charming, refreshing Sauvignon. The grapes all come from this eastern coast, giving tropical fruit, fresh green grass and gooseberry flavours.

Greek sea bass fillets with olives and lemon

These moist Greek sea bass fillets are pan-fried with garlic, olives, oregano and lemon juice for a really quick and easy supper dish.

  • Preparation time: 5 minutes
  • Cooking time: 7 minutes
  • Total time: 12 minutes 

Serves: 2


  • 4 Greek sea bass fillets, 85g-110g each, from the fish service counter
  • 2 tbsp olive oil
  • 1 clove garlic, thinly sliced
  • 25g pine nuts
  • 12 Waitrose Greek Olives stuffed with pimento
  • Juice of 1 lemon
  • ½ x 15g pack fresh oregano, chopped


  1. Lightly season the sea bass fillets. Heat 1 tablespoon of the olive oil in a non-stick frying pan, then add the fillets skin-side down and cook for 2-3 minutes or until the skin is crisp and golden brown. Turn over and cook for a further 1-2 minutes, until the flesh is opaque and just cooked through. Remove from the pan and place on warmed serving plates.

  2. Add the remaining tablespoon of oil to the pan and cook the garlic and pine nuts for 1 minute, until starting to lightly brown, then add the olives and sauté for a further minute.

  3. Remove the pan from the heat and stir in the lemon juice. Let it bubble for a minute then sprinkle in the oregano. Spoon the sauce over the fish and serve immediately with boiled and slightly crushed new potatoes, and a roquette and tomato salad.

Cook's tips

To serve 4 people, simple double the quantities given above.

Libra Verdejo

A rising star in the new wave of Spanish white wine, this has a similar taste profile to the ever-popular Sauvignon Blanc. It's fresh with vibrant appley notes and lovely floral aromatics.


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