Skip to main content
Sea 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

Recipe Development Team
Recipe Development TeamPublished on March 04, 2015

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:
Milk
Cereals containing gluten
Fish

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.

Total40 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Garlic Clove

2

Flat Leaf Parsley

1

Carrot

2

Parmesan Cheese

(Contains: Milk)

1

Dried Oregano

2

Panko Breadcrumbs

(Contains: Cereals containing gluten)

½

Lemon

2

New Potatoes

2

Sea Bream Fillets

(Contains: Fish)

Not included in your delivery

Salt

Pepper

Nutritional information

/ per serving
Energy (kcal)559 kcal
Energy (kJ)2339 kJ
Fat7 g
of which saturates3 g
Carbohydrate73 g
Protein51 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Knife
Pot
Bowl
Baking Tray
Pan
Plate

Cooking Instructions and Tips

Cut the carrots
1

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.

Prepare the mixture
2

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.

3

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.

Coat the fillets
4

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.

Add the carrots
5

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.

6

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.

7

Serve with the cooked fish and devour!

This week's must-try HelloFresh recipes

Creamy Gochujang Spinach & Ricotta Tortelloni

Creamy Gochujang Spinach & Ricotta Tortelloni

with Mushrooms, Cheese and Baby Gem Salad
Honey Glazed Halloumi and Gochujang Coconut Curry

Honey Glazed Halloumi and Gochujang Coconut Curry

with Rice, Lime, Pea Pods and Bell Pepper
Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

with Garlic Rice, Crispy Onions and Stir-Fried Greens
Speedy Rosemary Lamb and Mushroom Rigatoni

Speedy Rosemary Lamb and Mushroom Rigatoni

with Creamy Tomato Sauce, Bell Pepper and Cheese
Chinese Style Chicken Noodle Stir-Fry

Chinese Style Chicken Noodle Stir-Fry

with Green Beans and Pepper
Quick Hot Honey Peri Peri Chicken and Pepper Tacos

Quick Hot Honey Peri Peri Chicken and Pepper Tacos

with Spiced Potatoes and Cheddar Cheese
Arrabbiata Style Spinach and Ricotta Tortelloni

Arrabbiata Style Spinach and Ricotta Tortelloni

with Wild Rocket, Chilli Flakes and Cheese
Red Thai Style Coconut Chickpea Curry

Red Thai Style Coconut Chickpea Curry

with Zesty Jasmine Rice, Salted Peanuts, Pepper and Young Pea Pods
Peri Peri Spiced Basa and Mango-Coriander Salsa

Peri Peri Spiced Basa and Mango-Coriander Salsa

with Sweet Potato Wedges and Steam-Fried Tenderstem®
One Pan Spicy Teriyaki Beef Udon

One Pan Spicy Teriyaki Beef Udon

with Stir-Fried Veg and Peanuts
Honey Harissa Veg and Sausage Traybake

Honey Harissa Veg and Sausage Traybake

with Harissa Mayo, Greek Style Cheese and Herby Potatoes
Put Your Feet Up Chicken Korma Traybake

Put Your Feet Up Chicken Korma Traybake

with Cumin Potatoes and Mango Slaw
Thai Green Style Chicken Curry

Thai Green Style Chicken Curry

with Mushrooms, Tenderstem® and Jasmine Rice
Quick Chipotle Pulled Chicken and Pepper Soup

Quick Chipotle Pulled Chicken and Pepper Soup

with Homemade Tortilla Chips, Cheese and Kidney Beans
Smoky Mexican Style Pork Burrito Bowl

Smoky Mexican Style Pork Burrito Bowl

with Tomato and Spring Onion Salsa and Zesty Rice
Spiced BBQ Pork Quesadillas Rapidas

Spiced BBQ Pork Quesadillas Rapidas

with Bell Pepper, Cheese, Tomato and Rocket
Creamy Roasted Vegetable Curry

Creamy Roasted Vegetable Curry

with Naans and Soured Cream
Sweet and Sticky Pork Stir-Fry

Sweet and Sticky Pork Stir-Fry

with Rice, Pepper and Young Pea Pods
Chinese Style Chicken in Plum Hoisin Sauce

Chinese Style Chicken in Plum Hoisin Sauce

with Spring Onion Mash and Peas
Curried Chicken Thigh Traybake

Curried Chicken Thigh Traybake

with Cumin Roast Potatoes, Carrots and Green Beans