HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSea Bream In A Lemon Garlic And Chive Butter Sauce
Sea Bream in a Lemon Garlic and Chive Butter Sauce

Sea Bream in a Lemon Garlic and Chive Butter Sauce

with Broccoli and Roast Potatoes

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This Sea Bream, Broccoli & Potatoes in Lemon Sauce is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!


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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


1 bunch(es)


1 unit(s)


½ unit(s)


200 grams

Broccoli Florets

30 grams



2 unit(s)

Sea Bream Fillet

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2175 kJ
Energy (kcal)520 kcal
Fat27.0 g
of which saturates11.0 g
Carbohydrate43 g
of which sugars3.0 g
Protein28 g
Salt0.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
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!). Pop the chunks on a low sided wide baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.


Meanwhile, roughly chop chives. TIP: Use scissors if you want. Zest the lemon and cut into quarters. Peel and grate the garlic (or use a garlic press). Divide any large broccoli florets into smaller pieces and pop onto a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat.


When the potatoes have been in the oven for 15 mins, pop the broccoli onto the middle shelf of your oven to roast until crispy and tender, 12-15 mins.


8 mins before the potatoes are cooked. Put a frying pan on medium-high heat with a drizzle of oil. Add the butter to the pan and allow to melt. Season the fish with salt and pepper and once hot, carefully place your sea bream in the pan, skin side down and cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. Tip: In order to get crispy skin on the fish, don't move it around when it's cooking skin side down!


Add the chives and garlic to the pan with the fish and squeeze in half the lemon juice. Spoon the lemony garlicky chivey butter over the fish for 1-2 mins, then remove from the heat. IMPORTANT: The fish is cooked when it is opaque in the centre.


Divide the broccoli, and potatoes among the plates along with the buttery sea bream. Pour the butter sauce over the fish. Serve with the lemon zest sprinkled over and remaining lemon wedges alongside for squeezing over. Enjoy!