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Pan Fried Bream and Creamy Tarragon Sauce

Pan Fried Bream and Creamy Tarragon Sauce

with Garlic Smashed Potatoes, Roasted Tenderstem and Bacon Shards

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We love good Pan Fried Sea Bream & Tarragon Sauce and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Garlic Clove

½ bunch(es)


1 pack(s)

Salad Potatoes

1 pack(s)

Tenderstem Broccoli ®

4 unit(s)

Streaky Bacon

75 grams

Creme Fraiche


1 unit(s)

Vegetable Stock Powder


1 pot(s)

Wholegrain Mustard


2 unit(s)

Sea Bream Fillet


Not included in your delivery

2 tbsp

Olive Oil

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2577 kJ
Energy (kcal)616 kcal
Fat38.0 g
of which saturates13.0 g
Carbohydrate38 g
of which sugars6.0 g
Protein33 g
Salt2.06 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of water to the boil with 0.5 tsp of salt. Preheat your oven to 220°C. Peel and grate the garlic (or use a garlic press). Roughly chop the tarragon (stalks and all). Once boiling add the whole potatoes to the boiling water and simmer until you can just slip a knife through them, 15-20 mins.


While the potatoes are boiling, pop the garlic in a bowl with the oil (see ingredients for amount). Season with salt and pepper and mix together. Pop the tenderstem on a baking tray and drizzle with oil, season with salt and pepper and set aside. Heat a drizzle of oil in a frying pan on high heat. Once the oil is hot, lay in the bacon rashers and fry them until browned and crispy, 2-3 mins each side. Remove to a plate covered in kitchen roll and set aside. Keep the pan - you'll use it later.


Once the potatoes are cooked, drain in a colander. Drizzle a little oil on a baking tray and then pop the potatoes on the tray in a single layer. Carefully make a cross in the top of each potato, then use a fork to gently crush them. Drizzle the garlicky oil over the potatoes, then roast on the top shelf of your oven until crispy, 20-25 mins. Pop the broccoli onto the middle shelf for the last 10 mins of potato cook time.


Pop your potato pan back on medium heat and add the creme fraiche, tarragon, stock powder, mustard and water (see ingredients for amount). Stir together, bring to the boil. Reduce the heat to medium low and simmer the sauce until slightly reduced, 4-5 mins. Season to taste with salt and pepper, then remove from the heat. If you've got any spare time, get your washing up done at this point.


Once everything is just about ready, pop your frying pan back on medium high heat - it should have some bacon fat in the pan to fry the fish in, but if not, add a drizzle of oil. Once hot, add the bream to the pan skin side down, season with salt and pepper and cook until the skin is golden brown, 2-3 mins, then turn over and cook for a further 2 mins. Tip: Don't move the fish while it's cooking skin side down or you won't get a crispy skin! IMPORTANT: The fish is cooked when opaque in the middle.


Reheat the sauce if necessary. Serve the potatoes and broccoli on plates with the fish alongside, drizzle over the sauce. Snap the crispy bacon and sprinkle over the top. Enjoy!