Dinner
Steamed Seabass Bouillabaisse
Seabass steamed in a light bouillabaisse broth. 40 g of protein for just over 400 kcal.
- Calories
- 408kcal
- Protein
- 40g
- Fat
- 18g
- Carbs
- 17g
Per serving, makes 1. Published 27 August 2026.
Allergens
- Fish
- Celery
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Potato50g
- Carrots50g
- Zucchini50g
- Olive oil15g (1 tbsp)
- Seabass200g
- Saffron1 pinch
- Cumin2g (1 tsp)
- Fish broth200ml
Method
Heat the olive oil in a pan over medium heat. Add the diced potato and carrots and sauté until they begin to soften, about 5 minutes.
Sprinkle in the cumin and stir to coat the vegetables. Add the sliced zucchini and cook for another 2 minutes.
Pour in the fish broth and add the saffron threads, letting the broth bloom to a deep golden colour.
Bring to a gentle simmer and cook until the vegetables are tender, about 10 minutes. Meanwhile, season the seabass fillet and steam over simmering water for 6-8 minutes until just cooked through and flaky.
Ladle the saffron broth and vegetables into a bowl and place the steamed seabass on top.
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.