Black Pepper Seabass Spaghetti: An Easy Lunch Box Idea

How to Make Your Seabass Spaghetti Lunch

1. Cook the spaghetti. Follow the pasta packet instructions and cook until al dente, then drain.
2. Prepare the vegetables. Slice the mushrooms and cucumber, halve the cherry tomatoes, and chop the garlic.
3. Toss the pasta. Heat a little oil in a pan, gently fry the garlic, then add the mushrooms and tomatoes. Cook to your preferred texture and toss with the drained spaghetti. Keep the cucumber as a crunchy side.
4. Pan-fry the seabass. Prepare the fish according to the pack instructions, then pan-fry over medium heat until golden and cooked through. Follow the pack's guidance for timing.
5. Prepare the black pepper sauce. Mix the supplied sauce with hot water as directed on your pack. The recipe demonstration uses 30g of hot water, stirred until combined.
6. Assemble and finish. Place the spaghetti and vegetables in your lunch box, add the seabass on top, and finish with the black pepper sauce when ready to eat.

A note on timing: The series presents this as a 15-minute lunch preparation idea. Actual time depends on pasta cooking time, ingredient preparation, fish condition and equipment. The 8-Minute product name does not mean the entire lunch box will always be ready in eight minutes.

A Better Lunch Box Finish

Pack the sauce in a separate, leakproof container and add it at lunchtime to help keep the pasta from becoming soggy. Keep the cucumber separate if you prefer it crisp.

If eating later, refrigerate the cooked meal promptly. Transport it chilled in an insulated lunch bag with at least two cold sources, such as frozen gel packs, and refrigerate on arrival where possible.

Watch the Step-by-Step Lunch Box Recipe