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Creamy Mushroom and Chive Sea Bream

Creamy Mushroom and Chive Sea Bream

with Buttery Spring Greens and Green Beans

4.5(867)

Recipe Development TeamUpdated on March 29, 2026

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Calories

:

585 kcal

Protein

:

27.3g protein

Total

:

20 minutes

Difficulty

:

Medium

Keto

Lower Carb

Allergens:

Fish
Celery
Milk

Whether you're giving keto a go for the first time, or have been following it for a while, this recipe fits the bill. Simple to cook and full of flavour, it's bound to become a favourite in no time.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

80 grams

Green Beans

1 unit(s)

Garlic Clove

1 bunch(es)

Chives

2 unit(s)

Sea Bream Fillets

(Contains: Fish)

80 grams

Sliced Mushrooms

10 grams

Vegetable Stock Paste

(Contains: Celery)

75 grams

Creme Fraiche

(Contains: Milk)

30 grams

Unsalted Butter

(Contains: Milk)

150 grams

Sliced Spring Greens

Not included in your delivery

1 tbsp

Water for the Sauce

2 tbsp

Oil for Cooking

Nutritional information

Energy (kJ)2447 kJ

Energy (kcal)585 kcal

Fat48.5 g

of which saturates19.7 g

Carbohydrate8.8 g

of which sugars5.2 g

Protein27.3 g

Salt1.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Kitchen Shears

•Baking Paper

•Baking Tray

•Small sauce pan

•Large Frying Pan

Instructions

Prep the Veg

1

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

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

Finely chop the chives (use scissors if easier).

Bake the Sea Bream

2

Lay the fish on a lined baking tray, skin-side up. Season with salt and pepper.

Bake on the middle shelf for 8-10 mins until the fish is cooked. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Start the Sauce

3

Heat a small saucepan on medium heat with a drizzle of oil. Once hot, fry the garlic until fragrant, 1 min.

Add the mushrooms and fry until softened, 2-3 mins. Stir in the vegetable stock paste, creme fraiche and water (see pantry).

Reduce the heat to medium-low and simmer until slightly thickened, 3-4 mins.

Cook the Veg

4

Meanwhile, heat a large frying pan on medium-high heat with a drizzle of oil.

Stir-fry the green beans until starting to char, 2-3 mins.

Add the butter and spring greens. Cook until the butter has melted and the spring greens have softened, 4-5 mins. Season with salt and pepper.

Finish the Sauce

5

Once the sauce has thickened, add the chives and season with salt and pepper.

Simmer for 1 min more. Add a splash of water if it looks dry.

Serve

6

Serve the sea bream on your plates and place the buttery greens alongside the fish.

Pour over the creamy mushroom and chive sauce to finish.

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