Spanish Style Sea Bass

Name: Spanish Style Sea Bass with Smoky Chorizo Potatoes and Garlicky Spinach
Total time: 10 min
Yield: 2
Cuisine: Spanish
Ingredients: 60 grams Chorizo; 1 pack(s) Pre-Cooked Diced Potato; ½ sachet Smoked Paprika; ½ unit(s) Lemon; 1 unit(s) Garlic Clove; 1 bunch(es) Flat Leaf Parsley; 1 tbsp Olive Oil; 2 fillet Sea Bass Fillets; 200 grams Baby Spinach; 2 sachet Mayonnaise

with Smoky Chorizo Potatoes and Garlicky Spinach

Extra Rapid

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!

Tags:Rapid•Spicy

Allergens:Milk•Fish•Egg•Mustard

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

Preparation Time10 minutes

Difficulty levelMedium

Ingredients

serving amount

Ingredients

serving amount

60 grams

Chorizo

(ContainsMilk)

1 pack(s)

Pre-Cooked Diced Potato

½ sachet

Smoked Paprika

½ unit(s)

Lemon

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

2 fillet

Sea Bass Fillets

(ContainsFish)

200 grams

Baby Spinach

2 sachet

Mayonnaise

(ContainsEgg, Mustard)

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information

per serving

per 100g

Energy (kJ)2155 kJ

Energy (kcal)515 kcal

Fat26.0 g

of which saturates6.0 g

Carbohydrate39 g

of which sugars5.0 g

Dietary Fiber6 g

Protein31 g

Cholesterol0 mg

Salt2.27 g

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Utensils

•Cutting board

•Frying Pan

•Garlic Press

•Knife

•Zester

•Baking Tray

•Bowl

•Plate

•Saucepan

InstructionsPDF

Instructions

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).

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.

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!