Baked Lemon Sea Bass

A tasty mixture of Lemon and Sea bass. Serve with potatoes and dill-yogurt sauce.

Preparation time 20 minutes
Cooking time 30 mintutes


Serves 2


For the Sea Bass:

1 Whole Sea Bass cleaned

1 tbsp Buttery Taste Spread

1/2 tsp flake salt

black pepper

1 lemon

25g spring onion

1 bunch fresh thyme

1 fresh parsely and fresh parsley or dill

For the Potatoes:

500g potatoes

sea salt flakes

black pepper

1 tbsp Benecol Buttery Taste Spread

For the dill-yogurt sauce:

225g Greek Style Plain Yogurt

8-10g chopped parsley

1 tbsp lemon juice

pinch of salt

pinch sugar

cooking instructions



Use paper towel to dry and clean the fish.


Line a baking tray with baking paper.


Baste the surface of the fish with Buttery spread.


Season the fish well inside and out with salt and black pepper.



Wash and slice the lemon. Chop the onion.

Fill the belly of the fish with onion, parsley or dill and lemon slices.



Use a sharp knife to make small slashes in the surface of the fish. Push thyme and dill stalks and lemon slices into the slashes.


Wash the potatoes. Cut the potatoes into chunks and arrange beside the fish, season and Buttery spread. Mix well. Bake in the oven at 225 degrees for around 30 minutes.


Chop parsley or dill. Mix all the sauce ingredients together and season to taste.


The beneficial effect is obtained with a daily intake of 1.5g-3.0g of plant stanols per person. Each 112.5g serving of Greek Style plain yogurt provides 1.0g plant stanols.


As a quick alternative, cook fish fillets in lemon and herbs. Serve the fish fillets with the dill-yogurt sauce.

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