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Pan-Fried Sea Bream
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Pan-Fried Sea Bream

Pan-Fried Sea Bream

with Saffron Mash, Chorizo Salsa and Green Beans

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

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.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

2

Sea Bream Fillets

(Contains Fish)

200

Premium Tomato Mix

1

Saffron

150

Green Beans

60

Chorizo

10

Flat Leaf Parsley

30

Unsalted Butter

½

Lemon

450

Potatoes

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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

Instructions

Prep time
1

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.

Cook the chorizo
2

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.

Finish the potato
3

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.

Boil the Beans
4

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.

Cook the fish
5

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.

Finish and Serve
6

Share the saffron mash between your plates, top with the chorizo salsa, then add the sea bream and green beans. Serve with a wedge of lemon. Enjoy!

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