Chive Butter Sea Bream
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Chive Butter Sea Bream

Chive Butter Sea Bream

with Herb Roasted Potatoes and Garlic Tenderstem®

Under 650 calories
Low Carb

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

350 grams

Salad Potatoes

1 sachet(s)

Roasted Spice and Herb Blend

1 bunch(es)


1 unit(s)

Garlic Clove

200 grams

Tenderstem Broccoli

2 unit(s)

Sea Bream Fillets

(Contains Fish)

32 grams


(Contains Egg, Mustard)

Not included in your delivery

40 grams

Butter for the Sauce

½ tbsp

Olive Oil


Nutritional information

Energy (kJ)2525 kJ
Energy (kcal)603 kcal
Fat38.3 g
of which saturates14 g
Carbohydrate35.2 g
of which sugars5.1 g
Protein29.8 g
Salt0.96 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Garlic Press
Kitchen Shears
Large Frying Pan



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

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

Spread out onto a large baking tray and drizzle in oil. Sprinkle over the roasted spice and herb blend and season with salt and pepper, toss to coat.

Roast on the top shelf of your oven until golden, 25-30 mins. Turning halfway through cooking.


Meanwhile, roughly chop the chives (use scissors if easier).

Peel and grate the garlic (or use a garlic press).


When the potatoes have 10-12 minutes remaining, take the baking tray out of the oven.

Place the Tenderstem® broccoli onto the other side of the baking tray. Drizzle with oil, add the garlic, season with salt and pepper, then toss to coat.

Spread out in a single layer. Roast on the middle shelf until tender and crispy, 10-12 mins. 


Meanwhile, heat a medium frying pan on medium-high heat with a drizzle of oil. Pat the sea bream dry with kitchen paper, then season with salt and pepper.

IMPORTANT: Wash your hands and equipment after handling raw fish.
Once hot, lay the fillets, skin-side down, and cook for 3-4 mins. To get crispy skin on the fish, don’t move it around when it’s cooking skin-side down. Turn over and cook on the other side for a further 1-2 mins.


When the fish is flipped, add the butter (see pantry) and half the chives to the pan, then continuously spoon the chive butter over the sea bream. IMPORTANT: It’s cooked when opaque in the centre.


Serve the chive butter sea bream with the herb roasted potatoes and Tenderstem® broccoli alongside. Drizzle any remaining chive butter from the pan over the fish.

Share the mayonnaise between your plates.

Sprinkle over the remaining chives to finish.

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