Skip to main content
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!

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Szechuan Glazed Duck Breast Donburi

Szechuan Glazed Duck Breast Donburi

with Pickled Carrot and Garlic Jasmine Rice
French Dip Inspired Steak Sandwich

French Dip Inspired Steak Sandwich

with Cheddar, Caramelised Onions, Chips and Tomato & Rocket Salad
Ultimate Fish and Chips

Ultimate Fish and Chips

with Tartare Sauce, Garlic Asparagus and Peas
Smoky Chipotle Pulled Chicken Tagliatelle

Smoky Chipotle Pulled Chicken Tagliatelle

with Garlic Baguette and Peas
Crispy Sesame Chicken Schnitzel

Crispy Sesame Chicken Schnitzel

with Miso Mushroom Rigatoni and Smacked Cucumber Salad
Sticky Mustard Pork Belly and Red Wine Jus

Sticky Mustard Pork Belly and Red Wine Jus

with Dauphinoise Potatoes, Asparagus and Tenderstem®
Honey-Miso Tenderstem® Poke Rice Bowl

Honey-Miso Tenderstem® Poke Rice Bowl

with Sambal Charred Corn, Avocado and Peanuts
Creamy Lemon Rigatoni and Roasted Broccoli

Creamy Lemon Rigatoni and Roasted Broccoli

with Chilli and Garlic Pangrattato
One Pot Korma Spiced Sweet Potato Dal

One Pot Korma Spiced Sweet Potato Dal

with Baby Spinach and Naan Bread
Creamy Spinach and Aubergine Veggie Lasagne

Creamy Spinach and Aubergine Veggie Lasagne

with Pesto, Cheese, Onion and Wild Rocket
Speedy Chicken Noodles

Speedy Chicken Noodles

with Green Beans and Bell Pepper
Gochujang Glazed Pork Meatballs

Gochujang Glazed Pork Meatballs

with Sesame Chips and Carrot Salad
Butterflied Chicken and Romesco Yoghurt Sauce

Butterflied Chicken and Romesco Yoghurt Sauce

with Roasted Potato Chunks and Green Bean Salad
Sweet and Sticky Chicken on Rice

Sweet and Sticky Chicken on Rice

with Bell Pepper, Young Pea Pods and Onion
Family Favourite Cheddar Cheeseburger

Family Favourite Cheddar Cheeseburger

with Wedges, Baby Gem and Roasted Garlic Slaw
Tandoori Chicken Loaded Naan

Tandoori Chicken Loaded Naan

with Sweet Potato Chips, Tomato Salad and Cucumber Raita
Mexican Style Roasted Veg Salad

Mexican Style Roasted Veg Salad

with Garlic Croutons and Greek Style Cheese
Lebanese Style Baked Meatballs in Tomato Sauce

Lebanese Style Baked Meatballs in Tomato Sauce

with Spinach, Couscous and Parsley
Speedy Thai Inspired Pork Noodles

Speedy Thai Inspired Pork Noodles

with Stir-Fried Pepper and Carrot Ribbons
Roasted Mediterranean Style Veg Loaded Naan

Roasted Mediterranean Style Veg Loaded Naan

with Greek Style Cheese, Pesto and Baby Leaf Salad