Seabass and Creamy Chorizo Sauce
with Cheesy Crushed Potatoes and Asparagus
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.
Ingredients
450 grams
Potatoes
1 bunch(es)
Chives
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
60 grams
Diced Chorizo
75 grams
Creme Fraiche
(Contains Milk)
25 grams
Sun-Dried Tomato Paste
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
150 grams
Asparagus
2 unit(s)
Sea Bass Fillets
(Contains Fish)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 3cm chunks (no need to peel).
Pop onto a large lined 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 for 20 mins - you'll roast them for longer once you've crushed them.
Meanwhile, trim the bottom 2cm from the asparagus and discard.
Finely chop the chives (use scissors if easier).
Peel and grate the garlic (or use a garlic press).
Quarter the lemon into wedges.
Next, heat a medium saucepan on medium-high heat (no oil).
Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Add the garlic and stir-fry, 1 min more.
Stir in the creme fraiche and water for the sauce (see pantry for amount). Bring to the boil, then simmer until slightly thickened, 2-3 mins.
Stir in the sun-dried tomato paste and a good squeeze of lemon then remove from the heat. Set aside.
When the potatoes have cooked for 20 mins, remove them from the oven.
Use the bottom of a bowl or pan to lightly crush each potato. Sprinkle over the cheese. Drizzle the smashed potatoes with more oil, and return to the top shelf of your oven until crispy and golden, 10-15 mins.
Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the middle shelf until tender, 10-12 mins.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Pat the sea bass dry with kitchen paper, then season with salt and pepper.
Once hot, carefully place your sea bass into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side.
TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Gently reheat the chorizo sauce, 1-2 mins. Add a splash of water if it thickens too much.
When everything's ready, share the fish, crushed potatoes and asparagus between plates.
Pour the chorizo sauce over the fish. Sprinkle with the chives and serve with any remaining lemon wedges alongside for squeezing over.
Enjoy!
