Pistachio Crusted Sea Bream and Parmesan Smashed Potatoes
with Slow Roasted Balsamic Tomatoes and Garlic Asparagus
Our Pistachio Crusted Sea Bream and Parmesan Smashed Potatoes is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
350 grams
Salad Potatoes
190 grams
Baby Plum Tomatoes
30 grams
Unsalted Butter**
(Contains: Milk)
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
25 grams
Salted Pistachios
(Contains: Nuts, Pistachio nuts May contain traces of: Peanut, Brazil nuts, Cashew nuts, Macadamia Nuts, Pecan Nuts, Hazelnuts, Sesame, Sulphites, Almonds, Nuts)
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
200 grams
Asparagus**
1 unit(s)
Garlic Clove**
2 unit(s)
Sea Bream Fillets**
(Contains: Fish)
64 grams
Mayonnaise
(Contains: Egg, Mustard)
32 grams
Pesto
(Contains: Milk)
20 grams
Parmigiano Reggiano**
(Contains: Milk)
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the salad potatoes widthways. Put the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer, cut-side down.
Halve the tomatoes and pop them onto a piece of foil with the butter, then drizzle over the balsamic glaze and season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.
Pop the parcel onto another large baking tray lined with baking paper.
When the oven is hot, roast the potatoes on the top shelf, 20 mins.
Meanwhile, remove the pistachios from their shells, then finely chop. Pop them into a small bowl along with the breadcrumbs. Season with salt and pepper and mix together.
Trim the bottom 2cm from the asparagus and discard. Peel and grate the garlic (or use a garlic press).
Lay the sea bream, skin-side down, onto a plate.
Spoon half the mayonnaise over the flesh of the fish and spread evenly over the top.
Spoon the breadcrumb mixture on top of the mayonnaise and press it down with a spoon. Drizzle with a little oil. IMPORTANT: Wash your hands and equipment after handling raw fish.
Meanwhile, in a small bowl, combine the remaining mayo and pesto.
When the potatoes have cooked for 20 mins, pop the tomatoes in to roast on the middle shelf for 5 mins and remove the potatoes from the oven.
Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil, sprinkle over the Parmigiano Reggiano and return to the top shelf until crispy and golden, 10-15 mins.
When the tomatoes have roasted for 5 mins, remove the tray from the oven and carefully transfer the fish to the tray.
Pop the asparagus alongside, then drizzle with oil and scatter over the garlic. Season with salt and pepper, then toss to coat.
Return the tray to the middle shelf and roast until the crumbs are golden and the fish is cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
When everything's ready, remove from the oven.
Plate up your sea bream with the parmesan potatoes, asparagus and tomatoes alongside.
Drizzle the buttery tomato juices onto the asparagus and serve the pesto mayo alongside for dipping.
Enjoy!
