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Cheesy Chorizo Crusted Sea Bream

Cheesy Chorizo Crusted Sea Bream

with Herby Roast Potatoes, Tenderstem®, Asparagus and Aioli

Our Cheesy Chorizo Crusted Sea Bream is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
High Protein
Carb Smart
Allergens:
Milk
Wheat
Cereals containing gluten
Egg
Mustard
Fish

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Mixed Herbs

2 unit(s)

Garlic Clove**

½ unit(s)

Lemon

1 bunch(es)

Flat Leaf Parsley

60 grams

Diced Chorizo

(Contains: Milk)

10 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

64 grams

Mayonnaise

(Contains: Egg, Mustard)

2 unit(s)

Sea Bream Fillets

(Contains: Fish)

160 grams

Tenderstem Broccoli

100 grams

Asparagus

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information

Energy (kJ)3251 kJ
Energy (kcal)777 kcal
Fat44.5 g
of which saturates10.8 g
Carbohydrate57.8 g
of which sugars6.2 g
Dietary Fibre9.6 g
Protein41.9 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Zester
Medium Bowl
Small Bowl
Large Saucepan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle with the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil, scrunch to enclose it and add to the tray alongside the potatoes.

2

When the oven is hot, roast the potatoes on the middle shelf until golden, 30-40 mins. Turn halfway through. Remove the garlic parcel after 10-12 mins of roasting time and set aside to cool.

Meanwhile, zest and cut the lemon into wedges. Roughly chop the parsley (stalks and all).

In a medium bowl, combine the chorizo, breadcrumbs and olive oil for the crumb (see pantry for amount).

Stir through the hard Italian style cheese, lemon zest and half the parsley. Season with pepper, then mix everything together.

3

Put three quarters of the mayonnaise into a bowl and set aside.

Pat the sea bream dry with kitchen paper. Lay the fish, skin-side down, onto a lined baking tray. 

Spread the remaining mayonnaise over the top of the fish and top with the chorzio crumb. Press it down with a spoon.

When the potatoes have 15 mins left, bake the sea bream on the top 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.

4

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Add the garlic and remaining parsley to the reserved mayo. Add a squeeze of lemon, season with salt and pepper and mix everything together. Set aside.

5

Bring a large saucepan of water with 0.5 tsp salt to the boil. 

Halve any thick broccoli stems lengthways. Trim the bottom 2cm from the asparagus and discard. 

When the water is boiling, add the broccoli and asparagus and cook until just tender, 3-5 mins.

Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.

6

When everything's ready, transfer the chorizo crusted sea bream to your plates.

Serve with the herby potatoes, Tenderstem® and asparagus alongside.

Add a spoonful of the aioli and any remaining lemon wedges alongside for squeezing.

Enjoy!

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