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Spanish Recipes

Spanish Style Sea Bass

Spanish Style Sea Bass

Spanish Style Sea Bass

with Smoky Chorizo Potatoes and Garlicky Spinach

Recipe Development TeamUpdated on October 25, 2023

4.1

(2.1K)

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This Sea Bass, Chorizo Potatoes & Spinach is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:

Fish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total10 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

200

Baby Spinach

2

Sea Bream Fillets

(Contains: Fish)

300

Pre-Cooked Diced Potato

60

Diced Chorizo

1

Garlic Clove

1

Flat Leaf Parsley

½

Lemon

1

Smoked Paprika

2

Mayonnaise

Not included in your delivery

1

Olive Oil

Nutritional information

Energy (kcal)515 kcal

Energy (kJ)2155 kJ

Fat26 g

of which saturates6 g

Carbohydrate39 g

of which sugars5 g

Protein31 g

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Grill Pan

•Knife

•Zester

•Baking Tray

•Bowl

•Plate

•Medium Saucepan

Instructions

Get Started!

1

a) Preheat your grill to high. b) Heat a drizzle of oil in a large frying pan on high heat. c) Add the chorizo, potatoes and half the paprika and fry, stirring occasionally, until golden brown, 8-9 mins. d) Season with plenty of salt and pepper. e) Meanwhile, zest and cut the lemon into wedges. f) Peel and grate the garlic (or use a garlic press). g) Roughly chop the parsley (stalks and all).

Cook the Fish!

2

a) Pop the remaining paprika, lemon zest, half the parsley and olive oil (see ingredients for amounts) into a bowl. b) Mix and season with salt and pepper. c) Pop the sea bass fillets into the bowl with the paprika mixture and turn to coat well. d) Line a baking tray with foil and lay the sea bass fillets on it skin side up. e) Cook under the grill until cooked through and the skin is crispy, 5-6 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Spinach Time!

3

a) Meanwhile, heat a drizzle of oil in a large saucepan over medium high heat and once hot add the garlic and cook, stirring, for 1 minute. b) Add the spinach a handful at a time to the garlic pan with a splash of water, season with salt and pepper and cook, stirring, until wilted, 2-3 mins. c) When everything is ready, stir the remaining parsley through the potatoes. d) Divide the potatoes, sea bass and spinach between your plates (making sure you leave the excess water from the spinach in the pan). e) Serve with the mayonnaise and lemon wedges alongside and enjoy!

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