Pan-Fried Sea Bream
with Creamy Garlic 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 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove**
½ unit(s)
Lemon**
1 bunch(es)
Chives**
150 grams
Green Beans**
125 grams
Baby Plum Tomatoes
1 bunch(es)
Flat Leaf Parsley**
60 grams
Diced Chorizo**
2 unit(s)
Sea Bream Fillets**
(Contains: Fish)
Not included in your delivery
30 grams
Butter
Utensils
Instructions
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Peel the potatoes and chop into 2cm chunks. Peel the garlic cloves.
When boiling, add the potatoes and whole garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, bring a medium saucepan of water with 0.5 tsp salt to the boil.
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).
In a medium bowl, combine half the lemon juice with the tomatoes and parsley. Season with salt and pepper.
Heat a large frying pan on medium-high heat (no oil). Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Transfer the cooked chorizo and its cooking oil to the bowl of tomatoes and stir to combine.
Once boiling, add the green beans to the medium saucepan of water.
Cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil.
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 chives, butter (see pantry for amount) and a splash of milk (if you have any) and mash with the garlic cloves until smooth.
Season with salt and pepper. Cover with a lid to keep warm.
Heat a drizzle of oil in a large frying pan on medium-high heat. Pat the sea bream dry with kitchen paper, then season with salt and pepper. Sprinkle over the lemon zest.
Once hot, carefully place your sea bream in the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side.
TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.
IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Divide the mash between plates, then add the sea bream and beans alongside.
Spoon over the chorizo salsa and serve with a wedge of lemon.
Enjoy!
