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Baked Sea Bream with

Potatoes, Green Beans and Tomatoes
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
381 kcal
Protein
: 
25.2g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Sea Bream Fillets

(Contains: Fish)

1 unit(s)

Echalion Shallot

150 grams

Green Beans

2 unit(s)

Medium Tomato

1 unit(s)

Garlic Clove

1 unit(s)

Lemon

450 grams

Potatoes

1 pot(s)

Dried Thyme

Energy (kJ)1593 kJ
Energy (kcal)381 kcal
Fat13.1 g
of which saturates1.8 g
Carbohydrate51.1 g
of which sugars6.9 g
Dietary Fibre9.6 g
Protein25.2 g
Salt0.2 g
Potassium1044.5 mg
Calcium22.1 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Remove the stalky tops from the green beans. Halve, peel and then slice the shallot into thin half moons. Chop the tomatoes into 1cm chunks.

2

When the potatoes have 10 mins cooking time left, pop the bream into the oven on the middle shelf. Bake until cooked through, 8-10 mins. Tip: The fish is cooked when the centre is opaque.

3

Meanwhile, heat a glug of oil in a frying pan over medium heat. Add the green beans and shallot and stir fry for 3 mins. Add the leftover garlic and a splash of water. Cover your pan with a lid or foil and steam fry the beans until tender, 5-6 mins. Tip: Add a splash more water if the pan gets dry. Once cooked, remove the pan from the heat and stir through the tomato to warm it up. Season with salt and pepper to taste.

4

Share the thyme roasted potatoes between your plates and place the beans and tomatoes alongside. Pop the bream fillet on top and drizzle on any juices from the fish and green beans . Enjoy!

5

Utensil

6

Small Saucepan

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