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

Pan-Fried Sea Bream and Creamy Serrano Gratin

with Green Beans and Flaked Almonds

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This Pan-Fried Sea Bream and Creamy Serrano Gratin is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Fish
•Milk
•Celery
•Egg
•Nuts

The quantities provided above are averages only.

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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Garlic Clove**

80 grams

Green Beans

½ bunch(es)

Flat Leaf Parsley

½ unit(s)

Lemon

2 unit(s)

Sea Bream Fillets

(Contains: Fish)

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

(Contains: Celery)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

2 slice(s)

Serrano Ham

15 grams

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Not included in your delivery

75 milliliter(s)

Reserved Potato Water

Nutritional information

Energy (kcal)712 kcal
Energy (kJ)2979 kJ
Fat42.4 g
of which saturates19.1 g
Carbohydrate51.1 g
of which sugars7.3 g
Dietary Fibre7.1 g
Protein37.4 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Colander
•Large Saucepan
•Zester
•Pan
•Oven dish
•Medium Saucepan
•Kettle

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 green beans. Roughly chop the parsley (stalks and all). Zest and cut the lemon into wedges. 

Pat the sea bream dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

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

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

Bake your Gratin
3

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

Sprinkle over the hard Italian style cheese. Tear the Serrano ham into small pieces and arrange on top.

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.

Bring on the Beans
4

Meanwhile, boil a half-full kettle. 

Pour the boiled water into the (now empty) potato pan with 1/2 tsp salt on high heat. Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins.

Once cooked, drain in a colander, then return to the saucepan.

Add the lemon zest and a drizzle of oil. Season with salt and pepper, then toss to coat. 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.

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: The fish is cooked when opaque in the middle.

Serve Up
6

When everything's ready, share the sea bream between your plates and serve the green beans and Serrano gratin alongside.

Sprinkle over the parsley and toasted flaked almonds to finish.

Enjoy!

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