Lemon Sea Bream on Saffron Chorizo Rice
with Roasted Peppers, Parsley and Lemon
This Lemon Sea Bream on Saffron Chorizo Rice is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
Ingredients
1
Onion
1
Garlic Clove**
1
Bell Pepper
(May contain traces of: Celery)
1
Green Pepper
(May contain traces of: Celery)
1
Flat Leaf Parsley
½
Lemon
15
Chicken Stock Paste
1
Saffron
60
Chorizo
175
Risotto Rice
2
Sea Bream Fillets
(Contains: Fish)
Not included in your delivery
500
Boiled Water for the Stock
1
Olive Oil for the Marinade
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Halve the peppers and discard the core and seeds. Slice into thin strips and pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Set aside.
Roughly chop the parsley (stalks and all). Zest the lemon (see ingredients for amount), then cut into wedges.
Pour the boiled water for the stock (see pantry for amount) into a measuring jug. Stir in the chicken stock paste and saffron until combined.
Heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the chorizo and fry until starting to brown, 2-3 mins.
Add the onion and cook until softened, 4-5 mins, then stir in the garlic and cook for 1 min more.
Add the risotto rice to the pan. Stir and cook until the edges are translucent, 1-2 mins, then stir in the stock.
Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Meanwhile, roast the peppers on the top shelf until soft and slightly charred, 14-16 mins, then remove and set aside.
While everything cooks, pop the sea bream into a large bowl.
Add the olive oil for the marinade (see pantry for amount), half the lemon zest, then season with salt and pepper.
Turn to coat the fish in the marinade, then set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.
About 5 mins before the rice is ready, heat a large frying pan on medium-high heat (no oil).
Once hot, carefully place your sea bream in the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: The fish is cooked when opaque in the middle.
Once cooked, remove the pan from the heat.
When the rice is ready, remove it from your oven and leave to cool for a couple of mins. TIP: Add a splash of water to loosen if needed.
Stir the roasted peppers, parsley and remaining lemon zest through the rice along with a squeeze of lemon juice. Season to taste with salt and pepper if needed.
Share the saffron rice between your bowls and top with the sea bream, skin-side up. Serve with the remaining lemon wedges for squeezing over.
Enjoy!
