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Pan-Fried Sea Bream

Pan-Fried Sea Bream

with Creamy Garlic 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 parsley 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

450 grams


1 unit(s)

Garlic Clove

½ unit(s)


1 bunch(es)


150 grams

Green Beans

125 grams

Premium Tomatoes

1 bunch(es)

Flat Leaf Parsley

60 grams


30 grams

Unsalted Butter


2 unit(s)

Sea Bream Fillet

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2647 kJ
Energy (kcal)633 kcal
Fat36.0 g
of which saturates14.0 g
Carbohydrate45 g
of which sugars3.0 g
Protein33 g
Salt1.63 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 1/2 tsp salt on to boil for the potatoes. Peel and chop the potatoes into 2cm chunks (no need to peel). Peel the garlic. When the water is boiling, add the potatoes and garlic clove(s) and cook until you can easily slip a knife through, 15-20 mins. Meanwhile, zest and halve the lemon. Roughly chop the chives. Trim the green beans. Halve the tomatoes and roughly chop the parsley (stalks and all). Add a squeeze of lemon juice to a bowl, season with salt and pepper and mix together. Pop the tomatoes and the parsley into the bowl and mix again.


Meanwhile, put a small saucepan of water with 1/2 tsp salt on to boil the green beans. Heat a splash of oil in a large 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. Set aside. Reserve the pan to cook the fish later (no need to wash).


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 season to taste with salt and pepper if needed. Pop the lid back on to keep warm until ready to serve.


Once the potatoes are cooked, drain in a colander and return to the pan off the heat. Add the butter and a splash of milk (if you have any) and mash until smooth. Add the chives, season to taste with salt and pepper if needed and mash again until well combined. Cover with a lid to keep warm.


Meanwhile, heat a splash of oil in your frying pan on medium-high heat. Season the fish with salt and pepper and sprinkle over the lemon zest. Once the oil is hot, carefully place your sea bream in the pan, skin-side down and cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: In order to get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands after handling raw fish. The fish is cooked when opaque all the way through.


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