Pan-Fried Sea Bream and Creamy Tarragon Sauce
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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®


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 Time45 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Garlic Clove

½ bunch(es)


350 grams

Salad Potatoes

150 grams

Tenderstem Broccoli

4 rasher(s)

Streaky Bacon

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

17 grams

Wholegrain Mustard

(Contains Mustard)

2 unit(s)

Sea Bream Fillets

(Contains Fish)

Not included in your delivery

2 tbsp

Olive Oil

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2603 kJ
Energy (kcal)622 kcal
Fat38.4 g
of which saturates13.4 g
Carbohydrate36.5 g
of which sugars6 g
Protein33.1 g
Salt2.63 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 240°C/220°C fan/gas mark 9.

Peel and grate the garlic (or use a garlic press). Roughly chop the tarragon (stalks and all).

Halve the salad potatoes widthways and pop 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 into a small bowl with the olive oil (see pantry for amount). Season with salt and pepper, mix togther 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 until browned and crispy, 3-4 mins each side. Transfer to a plate lined in ktichen paper, then set the plate and your pan aside, keeping the bacon fat.


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 pantry for amount). Stir together, then bring to the boil.

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.


When everything is almost ready, pop your (now empty) frying pan on medium-high heat.

Once hot, lay the bream in the pan, skin-side down. Season with salt and pepper.

Cook until the skin is golden brown, 3-4 mins, then turn over and cook for a further 2-3 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. It's cooked when opaque in the middle.


When ready, reheat the sauce if necessary.

Serve the sea 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.