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Sea Bream on Saffron Rice

Sea Bream on Saffron Rice

with Chorizo, Parsley and Lemon

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Well, this is something pretty special! Lemon-infused sea bream sits atop a generous portion of golden rice. Inspired by a Spanish paella, it's studded with juicy chicken pieces and scented with saffron. For a final flourish, everything gets finished off with a touch of parsley and lemon oil.


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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

1 unit(s)

Green Pepper

1 bunch(es)

Flat Leaf Parsley

½ unit(s)


1 sachet

Chicken Stock Powder

1 sachet


60 grams


175 grams

Risotto Rice

2 unit(s)

Sea Bream Fillet


Not included in your delivery

450 milliliter(s)

Water for the Rice

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3100 kJ
Energy (kcal)741 kcal
Fat28.0 g
of which saturates7.0 g
Carbohydrate86 g
of which sugars12.0 g
Protein36 g
Salt2.42 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and put the kettle on to boil. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Halve the peppers and discard the core and seeds. Slice into thin strips. Put the pepper slices on a baking tray, drizzle with oil, a pinch of salt and pepper. Set aside. Roughly chop the parsley (stalks and all). Zest the lemon, then cut it into wedges.


Pour the boiling water (see ingredient for amount) into a measuring jug and add the chicken stock and saffron powder. Stir to dissolve. Add some oil to a large ovenproof saucepan on medium-high heat (if you don't have one, transfer to an ovenproof dish later). When hot, add the chorizo and fry until starting to brown, 2-3 mins. Add the onion, and cook until soft, 5 mins. Stir in the garlic and cook for 1 minute.


Add the rice, stir to coat in the oil and spices. Add the stock and bring the mixture to the boil (then transfer to an ovenproof dish if necessary). Cover with a tight fitting lid (or foil), cook on the middle shelf of your oven for 20-25 mins. Tip: Check after 20 mins to see if the rice is cooked and the liquid absorbed. Roast the peppers on the middle shelf of your oven until soft and charred, 15-20 mins, the remove and set aside.


Meanwhile, place the sea bream in a mixing bowl and add half the lemon zest, a glug of oil and a pinch of salt. Rub the flavours all over the fish and set aside.


About 5 minutes before the rice is ready, put a frying pan on medium-high heat (no oil). Once hot, carefully lay in the sea bream fillets, skin-side down. Cook until the edges begin to brown and the skin is crispy, 3-4 mins - don't move them during this time, then turn and cook for 2-3 mins on the other side. Remove your pan from the heat. IMPORTANT: The fish is cooked when opaque all the way through.


When the rice is ready, remove it from your oven and leave to cool for a couple of minutes. Stir the peppers into the rice with the remaining lemon zest, the parsley and a squeeze of lemon juice. Add a splash of water to loosen if needed, then taste and season with salt and pepper if needed. Share between your bowls, top with the sea bream skin side up. Serve with the remaining lemon wedges to squeeze over at the table. Enjoy!