Cheese and Onion Crusted Sea Bream
with Rosemary Hasselback Potatoes, Bacon Green Beans and Courgette
- Milk
- Egg
- Wheat
- Cereals containing gluten
- Fish
- Mustard
- May contain traces of allergens
- Celery
Our Cheese and Onion Crusted Cornish Hake is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
500 grams
Salad Potatoes
1 sachet(s)
Dried Rosemary
(May be present: Mustard)
160 grams
Green Beans
1 unit(s)
Courgette
(May be present: Celery)
1 bunch(es)
Chives
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
35 grams
Caramelised Onion Paste
2 unit(s)
Sea Bream Fillets
(Contains: Fish)
60 grams
British Smoked Bacon Lardons
10 grams
Vegetable Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Black Garlic Paste
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.
Put the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the rosemary, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.
Meanwhile, trim the green beans.
Trim the courgette and slice into 1cm thick rounds.
Roughly chop the chives (use scissors if easier).
Put the hard Italian style cheese and the breadcrumbs into a small bowl. Add the olive oil for the crumb (see pantry for amount) and half the caramelised onion paste. Mix together.
Pat the sea bream with kitchen paper. Lay the sea bream, skin-side down, onto one side of a lined baking tray. Divide the breadcrumb mixture between the top of the fish fillets. Press it down with a spoon.
Put the courgette on the other side of the baking tray, drizzle with oil and season with salt and pepper.
When the oven is hot, bake the fish and courgette on the middle shelf until the crumbs are golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Transfer the bacon to a medium bowl and pop your pan back on the heat. Add a drizzle of oil if the pan is a little dry.
Add the green beans and stir-fry until starting to char, 2-3 mins. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil.
Cook until the beans are tender, 4-5 mins. Transfer the beans to the bowl with the bacon. Season with salt and pepper.
Add the water for the sauce (see pantry for amount) to the (now empty) pan and pop back on medium heat.
Stir in the vegetable stock paste, creme fraiche and black garlic paste. Bring to the boil.
Simmer until thickened, 1-2 mins, then remove from the heat and stir in half the chives. Add a splash of water if you feel it needs it.
Once everything's cooked, add the courgette to the bowl with the green beans and bacon. Add the remaining caramelised onion paste and stir together.
Serve the fish with the rosemary hasselback potatoes and bacon veg alongside.
Spoon the sauce around the fish and sprinkle the remaining chives over everything to finish.
