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Pan-Fried Sea Bream and Creamy Tarragon Sauce

Pan-Fried Sea Bream and Creamy Tarragon Sauce

with Bacon Crisps, Garlic Smashed Potatoes and Roasted Tenderstem®

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


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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Garlic Clove

½ bunch(es)


350 grams

Salad Potatoes

150 grams

Tenderstem® Broccoli

4 unit(s)

Streaky Bacon

75 grams

Creme Fraiche


10 grams

Vegetable Stock Paste


17 grams

Wholegrain Mustard


2 unit(s)

Sea Bream Fillet


Not included in your delivery

2 tbsp

Olive Oil

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2734 kJ
Energy (kcal)653 kcal
Fat42.0 g
of which saturates14.0 g
Carbohydrate35 g
of which sugars6.0 g
Protein33 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Baking Tray
Frying Pan
Kitchen Paper
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Peel and grate the garlic (or use a garlic press). Roughly chop the tarragon (stalks and all). Halve the salad potatoes widthways. Put the potatoes onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer, cut-side down. When the oven is hot, roast the potatoes on the top shelf, 20 mins.


Meanwhile, pop the garlic in a small bowl with the olive oil (see ingredients for amount). Season with salt and pepper, then mix together and set aside. Halve any thick broccoli stems lengthways. Pop the Tenderstem® on a baking tray and drizzle with oil, season with salt and pepper and set aside. Heat a drizzle of oil in a frying pan on high heat. Once hot, lay in the bacon rashers and fry them until browned and crispy, 2-3 mins each side. Remove to a plate covered in kitchen paper and set aside. Keep the pan - you'll use it later.


When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with the garlic oil and return to the top shelf until crispy and golden, 10-15 mins. Pop the broccoli onto the middle shelf for the last 10 mins of potato cooking time.


Pop a medium saucepan on medium heat and add the creme fraiche, tarragon, veg stock paste, mustard and water for the sauce (see ingredients for amount). Stir together, bring to the boil, then reduce the heat to medium-low and simmer the sauce until slightly reduced, 4-5 mins. Season to taste with salt and pepper, then remove from the heat.


Once everything is just about ready, pop your frying pan back on medium-high heat - it should have some bacon fat in the pan to fry the fish in, but if not, add a drizzle of oil. Once hot, add the bream to the pan, skin-side down. Season with salt and pepper and cook until the skin is golden brown, 2-3 mins, then turn over and cook for a further 2 mins. TIP: Don't move the fish while it's cooking skin-side down to ensure crispy skin. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.


When everything is ready, reheat the sauce if necessary. Serve the bream on your plates with the potatoes and broccoli alongside. Spoon over the creamy sauce, then snap the crispy bacon into pieces and sprinkle over the top. Enjoy!