Pan-Fried Lemon Bream
with Saffron and Chicken Rice
Well, this is something pretty special! Lemon-infused sea bream sits atop a generous portion of golden rice. Inspired by a Spanish paella, it's studded with juicy chicken pieces and scented with saffron. For a final flourish, everything gets finished off with a touch of parsley and lemon oil. Enjoy!
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.
Ingredients
1
Onion
1
Garlic Clove
1
Red Pepper
1
Green Beans
1
Flat Leaf Parsley
1
Lemon
1
Chicken Stock Pot
1
Saffron
2
Chicken Thighs
175
Risotto Rice
2
Sea Bream Fillets
(Contains Fish)
1.5
Smoked Paprika
Not included in your delivery
400
Water
2
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and put the kettle on to boil. Halve, peel and chop the onion into roughly ½cm pieces. Peel and grate the garlic (or use a garlic press). Halve, then remove the core from the red pepper and cut into ½cm slices. Trim the tops from the green beans and chop into 2cm lengths. Roughly chop the parsley (stalks and all). Zest the lemon, then cut it into wedges.
Pour the boiling water (amount specified in the ingredient list) into a measuring jug and add the chicken stock pot and saffron powder. Stir to dissolve. Chop the chicken thighs into 2cm chunks. Add some oil to a large ovenproof saucepan on medium-high heat (if you don't have one, transfer to an ovenproof dish later). Fry the chicken until browned, turning regularly, 5-7 mins. Add the onion, and cook until soft, 5 mins.
Add the pepper, green beans, garlic and smoked paprika to the pan. Cook for 1 minute more, then add the arborio rice. Stir to coat in oil and spices. Add the stock and bring the mixture to the boil (then transfer to an ovenproof dish if necessary). Cover with a lid (or foil) and cook on the middle shelf of your oven for 20-25 mins. TIP: Check after 20 mins to see if the rice is cooked and the liquid absorbed.
Slice each sea bream fillet into three pieces. Place in a mixing bowl and add half the lemon zest, a glug of oil and a pinch of salt. Rub the flavours into the skin and flesh of the fish, then set aside. In a small bowl, mix the remaining lemon zest with the parsley and stir in the olive oil (amount specified in the ingredient list). Squeeze in the juice of half the lemon wedges. Season with salt to taste and set aside.
10 mins into the rice's cooking time, put a frying pan on medium-high heat (no oil). Once hot, carefully lay in the sea bream pieces, skin-side down. Cook until the edges begin to brown and the skin is crispy, 4-5 mins - don't move them during this time, then turn and cook for 2 mins on the other side. TIP: The fish is cooked when the centre is opaque. Transfer the fish to some kitchen paper to absorb any excess oil.
When the rice is ready, remove it from your oven and leave to cool for a few minutes. Taste and season with salt and black pepper if needed. Share between your bowls, top with the sea bream and spoon over the parsley and lemon oil. Serve with the remaining lemon wedges to squeeze over at the table. Enjoy!
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