Mass-Builder Tomato & Basil Sea Bass with Wholewheat Pasta, Aubergine & Courgette
Ready in about 27 minutes, this vibrant sea bass and wholewheat pasta dish is built for clean bulking — 1018 kcal and 78g protein.
Ingredients
- 190g Sea Bass
- 270g pasta
- 80g aubergine
- 80g courgette
- 200g chopped tomatoes
- 9g garlic
- 5g olive oil
- a handful of fresh basil
- 50g mozzarella
- 10g olive oil
- 8g parmesan
Method
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1
Prep everything first: wash and trim the aubergine and courgette, then measure out the sauce ingredients.
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2
Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.
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3
Score the sea bass skin, season and pan-fry skin-side down for 3-4 minutes, then flip for 1 minute.
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4
Gently fry the garlic in the olive oil, add the chopped tomatoes and simmer for 10-12 minutes until rich. Tear in the basil at the end.
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5
Meanwhile, steam or stir-fry the aubergine and courgette for 3-5 minutes until just tender with a little bite.
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6
Build the plate: wholewheat pasta first, then the veg and sea bass, spooning over any remaining sauce. Finish with the parmesan.
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7
Bulking upgrade: add the mozzarella, olive oil for extra energy-dense calories.
Tap ingredients and steps to tick them off as you cook.