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Crispy Sea Bream

Crispy Sea Bream

with Braised Fennel, Parsley Mash and Zesty Crumbs

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At HelloFresh we love to take familiar favourites and give them a fresh twist. In this recipe we replaced the traditional crumbed fish with a 'deconstructed' zesty crumb. Served with braised fennel and parsley mash this one definitely takes it up a notch!

Allergens:Cereals containing GlutenMilkFish

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Red Potato

1 unit(s)


1 unit(s)


2 bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove

20 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

30 grams

Unsalted Butter


2 unit(s)

Sea Bream Fillet


Not included in your delivery

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1528 kJ
Energy (kcal)363 kcal
Fat12.0 g
of which saturates6.0 g
Carbohydrate45 g
of which sugars1.0 g
Protein24 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Pop a pot of water on high heat and add a generous pinch of salt. Chop the red potato into 2cm chunks (no need to peel). Add them to the pot and bring to the boil. When boiling, reduce the heat to medium and simmer for 15-20 mins or until you can easily slip a knife through.


While your potato cooks, get on with the rest of your prep. Remove the leafy tops from the fennel and keep to one side. Cut your fennel in half lengthways. Remove the tough core at the base (see picture) and then slice into pieces about the width of your little finger.


Zest the lemon, finely chop the parsley and then peel and grate the garlic (or use a garlic press if you have one). Finely chop the leafy tops of the fennel and keep to one side.


Heat a frying pan over high heat and add a splash of oil. Add your fennel slices to the pan and cook for 5 mins and until lightly browned. Add your garlic, cook for 1 minute more and then add the water (amount specified in the ingredient list). Reduce the heat to low, cover the pan loosely with foil or baking paper and cook gently for 15 mins or until your fennel is tender.


Place a frying pan on medium heat and add a glug of oil. When the oil is hot add the breadcrumbs and cook for 3 mins, stirring frequently until they are golden. Season the breadcrumbs with a pinch of salt and transfer to a small mixing bowl. (Wipe the frying pan with kitchen paper, we will use it again later). Allow your breadcrumbs to cool and then mix in half your parsley and a pinch of lemon zestper person. Keep to one side


When your potato is cooked, drain into a colander. Return to the pot and mash with a potato masher until smooth. Mix in the butter, remaining parsley and season with salt and black pepper if necessary. Keep warm with the lid on.


Heat the frying pan used for the breadcrumbs over high heat and add a splash of oil. Season the sea bream with a pinch of salt on both sides. Carefully place your bream in the pan skin-side down. Cook on high heat for 3 mins and until you see the edges beginning to brown. Flip them over with a fish slice and cook for another 2 mins. Tip:The fish is cooked when the centre is white


When your fennel slices are cooked, drain the leftover water and then mix in your fennel tops. Pop some fennel next to a generous portion of your parsley mash and then place your bream alongside. Finish with a healthy sprinkle of your zesty crumbs.