Cheesy Chorizo Crusted Sea Bream with Roasted Potatoes, Asparagus and Aioli
and Apple Crumble Dessert
This Cheesy Chorizo Crusted Sea Bream with Roasted Potatoes, Asparagus and Aioli followed by Apple Crumble is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
Ingredients
450
Potatoes
½
Lemon
60
Chorizo
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
25
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2
Mayonnaise
2
Sea Bream Fillets
(Contains Fish)
½
Garlic Clove
200
Asparagus
4
Apple
½
Ground Cinnamon
75
Caster Sugar
60
Unsalted Butter
72
Plain Flour
30
Granola
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
75
Creme Fraiche
(Contains Milk)
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop the potatoes onto a large 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 until golden, 25-35 mins. Turn halfway through.
Zest and halve the lemon (see ingredients for amount) and roughly chop the chorizo into small pieces. Pop the chorizo, breadcrumbs and olive oil (see ingredients for amount) into a bowl. Add the cheese, lemon zest and season with pepper. Mix together.
Put three quarters of the mayonnaise into a bowl and set aside. Lay the sea bream, skin-side down, onto a baking tray lined with baking paper. Spread the remaining mayo over the flesh of the fish, then spoon over the chorizo crumb. Press it down with a spoon. Roast on the middle shelf of your oven until the crumbs are golden and the fish is cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque all the way through.
Peel and grate the garlic (or use a garlic press). TIP: Use less garlic if you don't like raw garlic. Put the garlic into the bowl with the mayo and squeeze in some lemon juice. Season with salt and pepper. Mix together then set aside.
Trim the bottom 2cm from the asparagus and discard. Halve the asparagus widthways. Heat a drizzle of oil in a large frying pan over medium heat. Once hot, add the asparagus and season with salt and pepper. Fry for 1 min, then add a splash of water and cover the pan with a lid or some foil. Turn the heat to medium and steam until the asparagus is tender, 4-6 mins, then remove from the heat.
Serve the crusted sea bream on plates with the potatoes, asparagus and a spoonful of aioli alongside. Chop any remaining lemon into wedges for squeezing over. Enjoy!
If it isn't already, preheat your oven to 200°C. Peel the apples, then quarter, core and roughly chop them. Pop into a medium bowl along with the ground cinnamon and half the sugar. Mix well to ensure the apples are evenly coated. Set aside.
Chop the butter into 1cm pieces. In a large bowl, combine the flour (see ingredients for amount) and remaining sugar. Add the chopped butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Stir through the granola. Pop the apple filling into an appropriately sized ovenproof dish and cover evenly with the crumble topping.
Pop the crumble on the top shelf of your oven and bake until the top is golden and the apple is bubbling, 35-40 mins. Allow to cool slightly before serving with a dollop of creme fraiche. Enjoy!
