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Pistachio Crusted Sea Bream and Smashed Potatoes

Pistachio Crusted Sea Bream and Smashed Potatoes

with Slow Roasted Tomatoes and Garlicky Asparagus

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This Pistachio Crusted Sea Bream and Smashed Potatoes is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:MilkNutsCereals containing glutenFish

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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

350 grams

Salad Potatoes

190 grams

Baby Plum Tomatoes

30 grams



25 grams



10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

200 grams

Asparagus Bundles

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

2 unit(s)

Sea Bream Fillet


Not included in your delivery

1 sachet


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2554 kJ
Energy (kcal)610 kcal
Fat36.0 g
of which saturates12.0 g
Carbohydrate41 g
of which sugars9.0 g
Protein30 g
Salt0.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Parchment Paper
Aluminum Foil
Cutting board
Garlic Press
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. 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 season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Pop onto another large baking tray lined with baking paper.


When the oven is hot, roast the potatoes on the top shelf and the tomato parcel on the bottom shelf, 30-35 mins. Meanwhile, remove the pistachios from their shells, then finely chop. Pop them into a small bowl along with the panko 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). Roughly chop the parsley (stalks and all).


Lay the sea bream, skin-side down, onto a plate. Spoon the mayonnaise over the flesh of the fish and spread evenly across 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.


When the potatoes and tomatoes 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 more oil and return to the top shelf until crispy and golden, 10-15 mins.


Carefully transfer the fish to one side of the baking tray with the tomatoes. 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 of the oven 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 the potatoes are ready, remove from the oven and scatter over half the parsley. Toss together. Pop a sea bream fillet onto each plate. Share out the potatoes, asparagus and tomatoes alongside. Drizzle the buttery tomato juices onto the asparagus and finish with a scattering of the remaining parsley. Enjoy!