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Pan-Fried Sea Bream

Pan-Fried Sea Bream

with Saffron Mash, Chorizo Salsa and Green Beans

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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!


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)


1 punnet(s)

Premium Tomatoes

1 bunch(es)

Flat Leaf Parsley

½ unit(s)


60 grams


30 grams

Unsalted Butter


1 sachet


1 pack(s)

Green Beans

2 unit(s)

Sea Bream Fillet

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2289 kJ
Energy (kcal)547 kcal
Fat25.0 g
of which saturates11.0 g
Carbohydrate50 g
of which sugars7.0 g
Protein33 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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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.


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!