Skip to main content
Sea Bass in Creamy Chorizo Sauce
Sea Bass in Creamy Chorizo Sauce

Sea Bass in Creamy Chorizo Sauce

with Cheesy Smashed Potatoes and Asparagus

This Sea Bass in Creamy Chorizo Sauce takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!

Allergens:
Milk
Egg
Fish

The quantities provided above are averages only.

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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 bunch(es)

Chives

2 unit(s)

Garlic Clove**

1 unit(s)

Lemon

60 grams

Diced Chorizo

75 grams

Creme Fraiche

(Contains: Milk)

25 grams

Sun-Dried Tomato Paste

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

150 grams

Asparagus

2 unit(s)

Sea Bass Fillets

(Contains: Fish)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3023 kJ
Energy (kcal)722 kcal
Fat38.9 g
of which saturates17.5 g
Carbohydrate57.5 g
of which sugars7.7 g
Protein39.4 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Sheet with Baking Paper
Garlic Press
Kitchen Shears
Medium Saucepan
Baking Tray
Small Bowl
Large Frying Pan

Instructions

Start the Potatoes
1

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

Chop the potatoes into 3cm chunks (no need to peel).

Pop onto a large lined baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once you've crushed them.

Prep the Veg
2

Meanwhile, trim the bottom 2cm from the asparagus and discard.

Finely chop the chives (use scissors if easier).

Peel and grate the garlic (or use a garlic press).

Cut the lemon into wedges.

Make your Chorizo Sauce
3

Heat a medium saucepan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Add the garlic and fry for 1 min more. 

Stir in the creme fraiche and water for the sauce (see pantry for amount). Bring to the boil, then simmer until slightly thickened, 2-3 mins.

Stir in the sun-dried tomato paste and a good squeeze of lemon juice, then remove from the heat. Set aside.

Asparagus Time
4

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. Sprinkle over the hard Italian style cheese. 

Drizzle the smashed potatoes with more oil, then return to the top shelf of your oven until crispy and golden, 10-15 mins.

Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the middle shelf until tender, 10-12 mins.

Fish to Fry
5

Once the asparagus is in the oven, heat a drizzle of oil in a frying pan on medium-high heat. Pat the sea bass dry with kitchen paper, then season with salt and pepper.

Once hot, carefully place your sea bass into the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Finish and Serve
6

When everything's almost ready, gently reheat the chorizo sauce, 1-2 mins. Add a splash of water if it's a little too thick.

Share the sea bass, cheesy crushed potatoes and asparagus between your plates. Spoon the chorizo sauce over the fish. 

Sprinkle over the chives to finish and serve with any remaining lemon wedges alongside for squeezing over.

Enjoy!

This week's must-try HelloFresh recipes

Sausages and Smoky Bean Casserole

Sausages and Smoky Bean Casserole

with Bell Pepper and Garlic Ciabatta
Handmade Cheesy Curried Aloo Matar Filo Parcels

Handmade Cheesy Curried Aloo Matar Filo Parcels

with Mango Chutney, Cucumber and Baby Leaf Salad
Creamy Butter Bean and Pepper Rice Bowl

Creamy Butter Bean and Pepper Rice Bowl

with Cheese and Pesto Drizzle
Pesto Crusted Cod and Garlic Butter Sauce

Pesto Crusted Cod and Garlic Butter Sauce

with Spinach Mash and Roasted Carrots
Speedy Cajun Prawn Rigatoni

Speedy Cajun Prawn Rigatoni

with Pepper and Peas
Indonesian Style Chicken Satay Traybake

Indonesian Style Chicken Satay Traybake

with Sweet Potato Fries and Baby Leaf Salad
Lemongrass Chicken Bánh Mì Inspired Salad

Lemongrass Chicken Bánh Mì Inspired Salad

with Garlic Croutons, Peanuts and Sambal Mayo Drizzle
Tex-Mex Style Pork Mince Tacos

Tex-Mex Style Pork Mince Tacos

with Tomato Salsa, Baby Gem and Grated Cheese
Quick Chicken and Pesto Cream Sauce

Quick Chicken and Pesto Cream Sauce

with Leek, Mashed Potatoes and Roasted Green Beans
Mediterranean Style Avocado & Pepper Salad

Mediterranean Style Avocado & Pepper Salad

with Greek Style Cheese, Herby Potatoes and Pesto Drizzle
Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

and Salt and Pepper Chips
Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

with Corn on the Cob, Bacon Roasted Tenderstem® and Green Beans
Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

with Lemon Pickled Shallot, Asparagus and Green Beans
Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

with Young Pea Pods, Lime and Tenderstem® Broccoli
Saag Chana Masala

Saag Chana Masala

with Gunpowder Potatoes, Bell Pepper and Naan
Hot Honey Spiced Chicken Thighs

Hot Honey Spiced Chicken Thighs

with Rosemary Chips and Baby Gem Salad
Oven-Baked Bacon & Mushroom Risotto

Oven-Baked Bacon & Mushroom Risotto

with Rocket Salad
Beef and Beany Quesadillas

Beef and Beany Quesadillas

with Pepper and Baby Leaf Salad
Chermoula Chicken and Warm Panzanella Pasta Salad

Chermoula Chicken and Warm Panzanella Pasta Salad

with Harissa, Baby Plum Tomatoes and Ciabatta Croutons
Crispy Cajun Fried Chicken

Crispy Cajun Fried Chicken

with Wedges and Spring Onion & Avocado Slaw