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Roasted Coley

Roasted Coley

with a Safron Sauce, Roasted Potatoes and Broccoli

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With its flaky texture and subtle taste, coley is the perfect fish to pair with stronger flavours. In this recipe, we’ve gently combined saffron, creme fraiche, shallots, and stock to create a decadent velvety sauce that packs a serious flavour punch. Baked in the oven with a little oil and lemon zest and served with roasted potatoes, broccoli and red onions, this deliciously simple recipe from Chef Jesse will bring a bit of low-key luxury to your menu this week.


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

1 pack(s)


1 unit(s)

Garlic Clove

2 sprig(s)


1 unit(s)


1 unit(s)

Echalion Shallot

½ bunch(es)


½ unit(s)


½ sachet


½ sachet

Vegetable Stock Powder


¾ pack(s)

Creme Fraiche


2 unit(s)

Coley Fillet


1 unit(s)

Red Onion

Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2113 kJ
Energy (kcal)505 kcal
Fat19.0 g
of which saturates8.0 g
Carbohydrate61 g
of which sugars13.0 g
Protein31 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Halve and peel the red onion. Cut each half into four wedges and separate the layers. Crush the garlic with the flat of a knife and slice in half (no need to peel). Pick the thyme leaves from their stalks and roughly chop (discard the stalks).


Pop the potato, onion and garlic on a large baking tray. Drizzle with oil and season with salt and pepper. Sprinkle on the thyme leaves and toss to evenly coat. Spread out and roast on the top shelf of the oven until golden, 25-30 mins. Meanwhile, chop the broccoli into florets (like small trees!). Peel, halve and chop the shallot into small pieces. Roughly chop the dill (stalks and all). Zest the lemon and cut in half.


Meanwhile, heat a splash of oil in a large saucepan over medium heat. Add the shallot. Cook until soft, stirring regularly, 3-4 mins. Once soft, add the water (see ingredients for amount), saffron powder and stock powder. Bring to the boil. Stir in the crème fraîche and lower the heat. Simmer until thickened to the consistency of double cream, 3-4 mins. Set aside off the heat.


Whe the veggies have been roasting for 15 mins, remove the tray from the oven, add the broccoli and turn everything to make sure they are all well coated in oil. Return to the oven for the remaining 10-15 mins. tTIP: If your baking tray is too crowded, roast the broccoli on another tray, just season and drizzle with oil first.


In the meantime, pop the fish fillets onto a plate and pat dry with some kitchen paper towel. Lightly oil another baking tray. Season the fish with a sprinkling of lemon zest, salt and pepper, then transfer to the baking tray. Drizzle over a touch more oil. Roast on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The fish is cooked when opaque in the middle.


A couple of minutes before you take the fish out of the oven, pop the saffron sauce back onto the medium heat. Warm through, then stir in the dill. Season to taste with a squeeze of lemon juice and a pinch of salt and pepper. Serve the fish on top of the roasted veggies with the sauce spooned over. tTIP: Remember to take the garlic cloves out of your veggies! Enjoy!