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Sea Bream in Creamy Garlic and Lemon Sauce
Sea Bream in Creamy Garlic and Lemon Sauce

Sea Bream in Creamy Garlic and Lemon Sauce

with Roast Potatoes and Asparagus

This Sea Bream in Creamy Garlic and Lemon Sauce with Apple Crumble Dessert is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Fish
Celery
Sulphites
Mustard
Milk
Cereals containing gluten

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.

Total50 minutes
Active 40 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Echalion Shallot

2

Garlic Clove**

½

Lemon

1

Chives

200

Asparagus

2

Sea Bream Fillets

(Contains: Fish)

10

Vegetable Stock Paste

(Contains: Celery)

10

Dijon Mustard

(Contains: Sulphites, Mustard)

150

Creme Fraiche

(Contains: Milk)

4

Apple

75

Caster Sugar

60

Unsalted Butter

75

Plain Flour

(Contains: Cereals containing gluten)

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kcal)1309 kcal
Energy (kJ)5475 kJ
Fat63.8 g
of which saturates35.5 g
Carbohydrate160.5 g
of which sugars81.8 g
Protein38.6 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Garlic Press
Grill Pan
Medium Saucepan
Colander
Bowl
Zester
Oven dish

Instructions

Roast the Potatoes
1

If you want to eat your dessert straight after your main, do steps 7 and 8 (the crumble prep) before you start preparing the main. Pop the crumble into your oven (step 9) once you've finished cooking and are plating up your main. Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large 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 until golden, 25-35 mins. Turn halfway through.

Get Prepped
2

Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Halve the lemon (zest it first if you haven't already for the dessert). Finely chop the chives. Trim the bottom 2cm from the asparagus and discard.

Bake the Fish
3

Lay the sea bream, skin-side up, onto a baking tray lined with baking paper. Season with salt and pepper. Once the potatoes have been cooking for 15 mins, bake the fish on the middle shelf until cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Make the Creamy Sauce
4

While the fish bakes, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the shallot and cook until softened, 3-4 mins. Add the garlic and stir-fry, 30 secs. Stir in the water for the sauce (see ingredients for amount), vegetable stock paste, Dijon mustard and two thirds of the creme fraiche (see ingredients for amount you'll need - set the rest aside for the dessert). Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins. Remove from the heat. Squeeze in some lemon juice to taste, and stir through half the chives.

Blanch the Asparagus
5

While the sauce simmers, bring a large saucepan of water to the boil with 1/4 tsp salt for the asparagus. Just before you are ready to serve, add the asparagus to the boiling water and cook until tender, 1-2 mins. Drain well in a colander, then pop back into the pan. Drizzle with a little oil and season with salt and pepper.

Serve
6

When everything is ready, transfer the sea bream to your plates. Warm through the sauce if needed. TIP: Add a splash of water if it's a little thick. Spoon the creamy sauce over the bream, then sprinkle over the remaining chives. Enjoy!

Prep the Apples
7

Preheat your oven to 200°C. Peel, quarter, core and roughly chop your apples. Zest and halve the lemon. Reserve 1/2 tbsp of the sugar per person and set aside for sprinkling over the crumble later. Pop the apples into a medium bowl with the lemon zest and half the remaining sugar. Mix to coat the apples well, then set aside.

Crumble Time
8

Chop the butter into 1cm pieces. In a large bowl, combine the flour (see ingredients for amount) and the remaining sugar, then add the chopped butter and rub in with your fingertips until it resembles breadcrumbs. Spoon the apple mixture into an appropriately sized ovenproof dish and top with an even layer of crumble mixture. Sprinkle the reserved sugar over the top.

Bake and Serve
9

When ready, bake the crumble on the top shelf of your oven until the top is golden and the apple is bubbling, 35-40 mins. Once baked, remove from the oven and allow to cool slightly before serving. Serve in bowls with the remaining creme fraiche (see ingredients for amount) spooned over. Enjoy!

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