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Sea Bream and Smoky Chorizo-Tomato Salsa
Sea Bream and Smoky Chorizo-Tomato Salsa

Sea Bream and Smoky Chorizo-Tomato Salsa

with Honey Plum Tart Dessert and Milk Chocolate Drizzle

Recipe Development Team
Recipe Development TeamUpdated on September 30, 2025

Who doesn't love a dinner and a dessert? This Pan-Fried Sea Bream and Chorizo Salsa with Honey Plum Tart Dessert is all you need to make a restaurant quality 2 course meal, perfect for treating a loved one or for a special night in.

Allergens:
Fish
Milk
Cereals containing gluten
Wheat
Soya

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.

Total35 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Garlic Clove

½ unit(s)

Lemon

1 bunch(es)

Chives

1 bunch(es)

Flat Leaf Parsley

160 grams

Green Beans

125 grams

Baby Plum Tomatoes

2 unit(s)

Sea Bream Fillets

(Contains: Fish)

60 grams

Diced Chorizo

(Contains: Milk)

30 grams

Unsalted Butter

(Contains: Milk)

2 unit(s)

Plum

30 grams

Honey

½ pack(s)

Puff Pastry Sheet

(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)

50 grams

Chocolate Chips

(Contains: Soya May contain traces of: Milk)

75 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

1 tbsp

Oil for Cooking

Nutritional information

Energy (kJ)5796 kJ
Energy (kcal)1385 kcal
Fat83.3 g
of which saturates38.5 g
Carbohydrate117.9 g
of which sugars43.7 g
Dietary Fibre27.5 g
Protein44.1 g
Salt3.57 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Small Bowl
Small sauce pan

Cooking Instructions and Tips

Get Started
1

If you want to eat your dessert straight after your main, do steps 7 and 8 (the tart prep) before you start preparing the main. Pop the tart into your oven (step 8 ) once you've finished cooking and are plating up your main. Once finished your main you melt the chocolate. 

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes. Peel and chop the potatoes into 2cm chunks.

Peel the garlic. When boiling add the potatoes and garlic clove(s) to the water and cook until you can easily slip a knife through, 15-20 mins.

Prep the Veg
2

Meanwhile, zest and halve the lemon. Roughly chop the chives (use scissors if easier). Roughly chop the parsley (stalks and all).

Trim the green beans. Halve the baby plum tomatoes

In a small bowl, combine the tomatoes and parsley. Add in a good squeeze of lemon juice and season with salt and pepper.

Into the Oven
3

Pat the sea bream dry with kitchen paper on both sides. Lay the sea bream, skin-side up, onto one side of a lined baking tray. Drizzle with oil and season with salt and pepperIMPORTANT: Wash your hands and equipment after handling raw fish.

Pop the green beans on the other side of the sea bream tray, drizzle with oil, season with salt and pepper and toss to coat.

When the oven is hot, bake on the middle shelf until the fish is cooked and the beans are slightly charred, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

If you’d prefer to boil the beans, cook them in a saucepan of boiling salted water for 4-6 mins until tender. Drain, then return to the pan. Season with salt and pepper, and toss with olive oil.

Get Dressed!
4

While everything cooks, heat the oil for cooking (see pantry for amount) in a small saucepan on medium-high heat.

Once the oil is hot, add the chorizo and fry until it starts to brown, 3-4 mins. 

Once browned, pop the chorizo and the oil from the pan (it all adds to the flavour!) to the tomato-parsley bowl. Mix to combine. This is your smoky chorizo salsa

Mash Time
5

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the butter and a splash of milk (if you have any) and mash until smooth. 

Stir in the chives, season with salt and pepper and mix well.

Finish and Serve
6

When everything's ready, share the sea bream, chive mash and green beans between serving plates, Sprinkle a pinch of lemon zest over the fish and top with the chorizo-tomato salsa.

Serve with any remaining lemon cut into wedges for squeezing over.

Enjoy!

Prep the Tart
7

Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge to allow it to come to room temperature.

Halve the plums, remove the stone and slice the flesh of each plum into 12 thin wedges. 

Pop the plums into a medium bowl and stir in the honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Mix together and leave to macerate until the plums have softened slightly, 5-10 mins.

Bake
8

Once softened, unroll the pastry (see ingredients for amount) and place on a baking tray lined with baking paper. 

Using a knife, score a 1-2cm border all around - be careful not to cut all the way through.

Arrange the plum wedges side by side on the pastry sheet in a single layer, keeping them within the border. Keep the sugary syrup in the bowl for the next step- you'll use it as a glaze at the end.

Bake the tart on the top shelf of your oven until the pastry is golden and the plums have softened, 15-20 mins.

Finish and Serve
9

Just before serving the tart, fill a small saucepan with about 3cm water and bring to a gentle boil on medium-high heat.

Put the chocolate chips into a large heatproof bowl. Set the bowl above the saucepan of water (if the bowl touches the water, pour a little water out - you don’t want it touching).

Heat, stirring occasionally, until the chocolate has melted, then set the bowl aside. 

When everything's ready, spoon the sugary syrup evenly over the plums.

Share the tart between plates, drizzle over the melted chocolate and serve a spoonful of creme fraiche alongside to finish.

Enjoy!

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