Pan-Fried Sea Bream and Creamy Gratin
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Pan-Fried Sea Bream and Creamy Gratin

Pan-Fried Sea Bream and Creamy Gratin

with Serrano Wrapped Asparagus and Garlicky Peas

This Pan-Fried Sea Bream and Creamy Gratin takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!

Tags:
High Protein
•Carb Smart
Allergens:
Fish
•Milk
•Egg

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 Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Garlic Clove

100 grams

Asparagus

1 bunch(es)

Chives

½ unit(s)

Lemon

2 unit(s)

Sea Bream Fillets

(Contains Fish)

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

2 slice(s)

Serrano Ham

120 grams

Peas

Not included in your delivery

75 milliliter(s)

Reserved Potato Water

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Nutritional information

Energy (kJ)3011 kJ
Energy (kcal)720 kcal
Fat41.7 g
of which saturates18.8 g
Carbohydrate61.6 g
of which sugars10.3 g
Dietary Fiber9.9 g
Protein39.1 g
Salt2.97 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Colander
•Large Saucepan
•Zester
•Oven dish
•Large Frying Pan
•Baking Tray
•Small sauce pan
•Pan

Instructions

Cook the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil.

Peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press). 

Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.

Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander.

Prep Time
2

Meanwhile, trim the bottom 2cm from the asparagus and discard. Finely chop the chives (use scissors if easier). Zest and cut the lemon into wedges. 

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add half the garlic and cook for 30 secs.

Add the veg stock paste and reserved potato water. Stir to combine, bring to the boil, then remove from the heat. Stir through the creme fraiche and season with salt and pepper.

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce.

Time to Wrap Up
3

Sprinkle the hard Italian style cheese over the gratin, then bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

Meanwhile, lay the Serrano ham slices on a board. Divide the asparagus between each slice across the middle, then wrap the ham around to create parcels.

Repeat with the remaining asparagus and ham.

Peas Please
4

Pop the asparagus bundles seam-side down on a lightly oiled baking tray.

Drizzle with oil and season with pepper. Roast on the middle shelf until tender, 10-12 mins.

Meanwhile, heat a drizzle of oil in a small saucepan on medium-high heat. Once hot, add the peas and stir-fry for 2-3 mins.

Add the garlic and fry until fragrant, 1 min, then remove from the heat. Add a pinch of lemon zest and cover to keep warm.

Fish to Fry
5

Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.

Pat the sea bream dry with kitchen paper, then season with salt and pepper.

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.

Once cooked, remove from the heat and add a good squeeze of lemon juice. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Serve Up
6

When everything's ready, share the sea bream and creamy gratin between your plates.

Serve the Serrano ham wrapped asparagus bundles and peas alongside. 

Sprinkle over the chives to finish.

Enjoy!