We love the instant gratification of food. The best things in life often take a long time to create, but a great recipe is the perfect antidote to long-term graft. One minute it’s a picture and a few lines of text on a recipe card, 30 minutes later it’s sitting on a plate in front of you and 5 minutes after that it’s gone! This one is definitely best enjoyed with a glass of something cold out in the fresh air.
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.
/ serving 4 people
/ serving 4 people
Cherry Plum Tomatoes
Flat Leaf Parsley
Sea Bream Fillet(ContainsFish)
White Wine Vinegar(ContainsSulphites)
Peel and slice the onion in half lengthways through the root. Turn your onion widthways and slice it very thinly into half moon shapes. Peel and finely chop the garlic. Chop the new potatoes and the cherry tomatoes in half and very, very finely chop the parsley.
Add a splash of olive oil to a pan on medium heat. Add your onion and garlic with a pinch of salt. Gently cook for 10 mins. We don’t want to colour the onion, so if it begins to brown, add a splash of water and turn the heat down a little.
Meanwhile, on medium-high heat, bring a medium-sized pot of water with a pinch of salt, to the boil.
Add your new potatoes to the pot and boil for around 12-15 mins. Tip: Your potatoes are done when you can easily slip a knife a knife through them. When cooked, drain them and keep to the side.
When your onion and garlic have been cooking for 10 mins, add your cherry tomatoes to the pan and keep cooking for another 10 mins. The mixture should start to bubble and your tomatoes will soften.
Heat another splash of olive oil in a non-stick frying pan on medium-high heat. Once the oil is very hot, sprinkle a little salt on both sides of the sea bream fillet and lay gently in the pan skin-side down. Cook for 3 mins without touching. Now gently turn over and cook for another 2 mins, before removing from the heat.
Add the white wine vinegar and a sprinkle of sugar (if you have some) to your cherry tomato mixture. Stir and cook for 3 mins before removing from the heat. Stir through half of your parsley.
Serve everything together with your remaining parsley sprinkled on top and get stuck in!