Sea Bream in a Lemon Garlic and Chive Butter Sauce

Name: Sea Bream in a Lemon Garlic and Chive Butter Sauce with Broccoli and Roast Potatoes
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 200 Broccoli Florets; 1 Chives; 2 Sea Bass Fillets; 1 Garlic Clove**; ½ Lemon; 30 Unsalted Butter; 450 Potatoes

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!

Allergens:

Pesce

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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

200

Broccoli Florets

Chives

Sea Bass Fillets

(Contains: Pesce)

Garlic Clove**

Lemon

Unsalted Butter

450

Potatoes

Nutritional information

Energy (kcal)520 kcal

Energy (kJ)2174 kJ

Fat25.1 g

of which saturates11.3 g

Carbohydrate46.2 g

of which sugars6 g

Protein32 g

Salt0.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Garlic Press

•Spoon

•Grill Pan

•Plate

Instructions

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!