Pan-Fried Sea Bream

Name: Pan-Fried Sea Bream with Saffron Mash, Chorizo Salsa and Green Beans
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 Sea Bream Fillets; 200 Premium Tomato Mix; 1 Saffron; 150 Green Beans; 60 Chorizo; 10 Flat Leaf Parsley; 30 Unsalted Butter; ½ Lemon; 450 Potatoes

with Saffron Mash, Chorizo Salsa and Green Beans

Recipe Development TeamPublished on April 21, 2017

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Chorizo is the perfect partner for seafood. In this beautiful dish, the paprika-infused oil mingles with sweet tomato and fragrant basil to make a piquant salsa for pearly-white sea bream fillets. Golden saffron brings an air of glamour to creamy mashed potato. Add some fresh, green beans and you've got a plateful that's as lovely to look at as it is to eat!

Allergens:

Fish

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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Sea Bream Fillets

(Contains: Fish)

200

Premium Tomato Mix

Saffron

150

Green Beans

Chorizo

Flat Leaf Parsley

Unsalted Butter

Lemon

450

Potatoes

Nutritional information

Energy (kcal)547 kcal

Energy (kJ)2289 kJ

Fat25 g

of which saturates11 g

Carbohydrate50 g

of which sugars7 g

Protein33 g

Salt1 g

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

Utensils

•Bowl

•Chopping Board

•Peeler

•Medium Saucepan

•Knife

•Grill Pan

•Strainer

•Potato Masher

•Lid

•Plate

Cooking Instructions and Tips

Put a large saucepan of water with a pinch of salt on to boil for the potato. Peel the potato and chop into 2cm chunks. When the water is boiling, add the potato to your pan and cook, 15-20 mins. Meanwhile, halve the tomatoes and roughly chop the parsley (stalks and all). Pot the tomatoes in a bowl, squeeze on some lemon juice and mix in half the parsley. Season with salt and pepper. Trim the tops from the green beans.

Meanwhile, heat a splash of oil in a frying pan on medium heat. Add the chorizo and cook, stirring occasionally until it's slightly crisp and has released some of its delicious oil, 3-4 mins. Transfer the cooked chorizo and its cooking oil to the bowl of tomatoes and stir gently to combine. Reserve the pan to cook the fish later.

Put another large saucepan of water with a pinch of salt on to boil. Once the potato is soft, drain in a colander and allow to sit for a minute. Tip back into your empty pan and mash until smooth with the remaining parsley, the butter, saffron powder and a pinch of salt and pepper. Taste and add more seasoning if you think it needs it. Put the lid on and leave to the side to keep warm.

Add the green beans to your second pan of boiling water and cook for 4-5 mins. Once cooked, drain in the colander, return to the pan and pop the lid back on to keep warm until ready to serve.

Heat a splash of oil in your frying pan on medium-high heat. Season the sea bream with a pinch of salt and pepper. Lay the bream fillets in your frying pan skin-side down and cook for 3-4 mins (don't move them while they cook), then turn and cook for 2 mins on the other side. Remove from the heat. IMPORTANT: The fish is cooked when the centre is opaque.