Photo of Jerk-spiced sea bass with rice & peas by WW

Jerk-spiced sea bass with rice & peas

Points® value
Total Time
50 min
20 min
30 min
This fiery Caribbean-style dish is served with traditional rice and peas – where the peas are actually kidney beans – and a fresh salsa.


Spring Onions

3 medium

Brown basmati rice, dry

225 g

Reduced fat coconut milk, tinned (7.7% Fat)

200 ml

Kidney Beans, cooked

1 can(s), small, drained, including liquid

Thyme, Fresh

3 sprig(s)

Chilli, green or red

1½ individual

Cloves, Whole or Ground

2 individual


2 teaspoon(s)

Morrisons Hot & Spicy Jerk Paste

30 g

Sea Bass, Raw

4 fillet(s), medium

Cherry Tomatoes

15 individual, finely diced


150 g, finely diced

Lime Juice, Fresh

2 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)


  1. Trim and halve two of the spring onions and put in a large, deep saucepan with the rice, coconut milk, kidney beans and their liquid, thyme, 1 whole Scotch bonnet chilli, cloves, salt and 200ml of water. Stir together and bring to the boil over a high heat. Reduce the heat, cover and simmer for 25 minutes. Turn off the heat and leave, covered, for 10 minutes.
  2. Meanwhile, rub the jerk paste over the fish, cover and leave to marinate at room temperature for 10 minutes.
  3. Finely chop the remaining Scotch bonnet chilli half, removing any seeds. Trim and finely chop the remaining spring onion. Add both to a bowl with the tomatoes, cucumber, and lime juice. Season to taste.
  4. Mist a large nonstick griddle pan with cooking spray and set over a medium-high heat. Once hot, add the fish, skin-side down, and griddle for 6 minutes, turning once, until cooked through. Serve the fish with the rice and peas, and the salsa.