Chive Butter Sea Bream
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Chive Butter Sea Bream

Chive Butter Sea Bream

with Herb Roasted Butternut Squash Slices and Garlic Tenderstem®

Tags:
Calorie Smart
Low Carb
Allergens:
Fish
Egg
Mustard

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
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Butternut Squash

1 sachet(s)

Roasted Spice and Herb Blend

1 bunch(es)

Chives

2 unit(s)

Garlic Clove

200 grams

Tenderstem Broccoli

2 unit(s)

Sea Bream Fillets

(Contains Fish)

64 grams

Mayonnaise

(Contains Egg, Mustard)

Not included in your delivery

40 grams

Butter for the Sauce

½ tbsp

Olive Oil

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Nutritional information

Energy (kJ)2653 kJ
Energy (kcal)634 kcal
Fat42.6 g
of which saturates14.2 g
Carbohydrate33.4 g
of which sugars16.8 g
Protein30.4 g
Salt1.23 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Garlic Press
Grater
Kitchen Shears
Spoon
Large Frying Pan
Fork

Instructions

1

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

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm slices.

Spread the butternut squash slices out on a baking tray. Toss in the roasted spice and herb seasoning and season with salt and pepper.

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

2

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

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

3

When the squash has 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 (use two trays if needed). Roast on the middle shelf until tender and crispy, 10-12 mins. 

4

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.

5

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.

6

Serve the chive butter sea bream with the herb roasted butternut squash 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.