HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSea Bream Oreganata With New Potatoes And Carrots
Sea Bream Oreganata with New Potatoes and Carrots

Sea Bream Oreganata with New Potatoes and Carrots

with New Potatoes and Carrots

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When we started HelloFresh we promised we’d never use unnecessarily complicated culinary words to dress up our recipes. Why do you need to use words like julienne and brunoise? It’s just carrot sticks and carrot cubes! Oreganata may sound a bit fussy but it’s just a really simple, crunchy topping to take your James Knight Bream to the next level. Bon apétit Enjoy!

Tags:Seafood First
Allergens:MilkCereals containing GlutenFish

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)

Garlic Clove

2 tbsp

Flat Leaf Parsley

1 cup(s)


2 tbsp

Parmesan Cheese


1 tsp

Dried Oregano

2 tbsp

Panko Breadcrumbs

(ContainsCereals containing Gluten)

½ unit(s)


2 cup(s)

New Potatoes

2 unit(s)

Sea Bream Fillet


Not included in your delivery





Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2338.856 kJ
Energy (kcal)559 kcal
Fat7.0 g
of which saturates3.0 g
Carbohydrate73 g
of which sugars0.0 g
Protein51 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Peel and finely dice the garlic and chop up the parsley leaves very, very finely. Peel the carrot and chop them into chunky little sticks (as if you were going to use them for dipping in hummus). Grate your parmesan cheese. Pre- heat your grill to medium and boil a pot of water.


Combine the parmesan cheese and parsley (save a pinch of parsley for garnishing). Mix in the oregano, garlic and breadcrumbs. Season with a pinch of salt and pepper and grate in the zest of a 1⁄4 of the lemon. Lastly, add 1 tbsp of lemon juice and mix thoroughly.


Boil your new potatoes for around 12-15 mins until you can easily slip a knife through them. For the last 5 mins we’ll add in the carrots too, but don’t worry, we’ll remind you about them later.


Place your bream fillet on a baking tray and season each fillet with a pinch of salt and pepper. Divide the breadcrumb mixture and coat the top of each fillet. Place the fillets on the middle/ top shelf, underneath the grill and cook for around 10 mins. Tip: They’re ready once the topping goes golden brown.


Here’s that reminder: With about 5 mins to go until the potatoes are cooked, put the carrots in the boiling water too. Tip: If you like them a little more crunchy put them in for 4 mins. Once they’re done, drain the whole pan and keep to the side.


Put the carrots and potatoes in a mixing bowl and gently toss them with a tsp of butter if you have some. Sprinkle over a pinch of salt and pepper. Lastly, scatter on the pinch of parsley you kept back earlier.


Serve with the cooked fish and devour!