Wild Sea Bass With Roasted Cocotte Potatoes And Cucumber & Coriander Lime Salad For 2 Weekly Recipe Box

Oven-roasted line caught seabass – light and fresh cucumber and herb salad with a hint of lime.  Roasting the spring onions brings out the sweeter flavors and adds a slightly charred note to the complete dish – Asian influenced with the lemongrass and chilli. Try the unique flavor of the Wild Sea Bass dish for 2 on a weekly recipe box.

BUY 3 RECIPES AT A DISCOUNT Select any 3 recipes for 2 people and create a weekly dinner box.

Products have a shelf life of a min. of 5 days, protein can be frozen.

This is a one off purchase not a subscription.
Artisan ingredients included:
  • 1 1.2-1.5kg Line Caught Cornish Wild Sea Bass
  • 4 Limes
  • 1/2 Cucumber
  • 1  Bunch Coriander
  • 2 Snub Nose Red Chillies
  • 2 Sticks Lemon Grass
  • 1 Bunch Spring Onions
  • 10 50g Hand Turned Cocotte Potatoes
From Your Cupboard:
  • Olive Oil
  • Sea salt
  • Freshly-ground black pepper
  • Soy Sauce (If desired)

How Many People For Dinner

Select Number of Guests and Click 'Add To Basket'



Chef Spencer Westcott

British chef and hospitality consultant Spencer began his culinary journey with a somewhat unbeatable accolade. After working over 30 functions in Buckingham Palace and Windsor Castle towards the beginning of his career, he was asked to serve The Queen on her official visit to Kent in 1995. That very year, Spencer was also awarded the Nestlé Torque D’Or, which remains, to this day, the top student culinary competition in the United Kingdom. From this, Spencer’s career seemed only to reach new heights, with, most notably, a position at London’s renowned The Ritz Hotel proudly displayed within his portfolio. Alongside this, Spencer has acted as Executive Head Chef in a number of fine dining restaurants across the British capital – including the likes of BEAST Restaurant and The Palm in Belgravia – providing him with a deepened understanding of the workings within a top-class culinary establishment. Using his impressive range of experience to adapt and craft menus to suit the needs and tastes of every palate, Spencer has worked with some of the world’s best-quality produce to create memorable, outstanding meals.

Now, Spencer works as a highly-regarded culinary consultant, working both with multi-million-pound businesses and independent restaurants and eateries. His list of clients includes the celebrated Jumeirah Hotel Group as well as a private member’s club in London’s Berkley Square.

More Delicacies by This Producer

Chef Spencer Westcott
Chef Spencer Westcott
Chef Spencer Westcott
Chef Spencer Westcott


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