Chive Butter Sea Bream
with Herb Roasted Butternut Squash Slices and Garlic Tenderstem®
Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.
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
1 unit(s)
Butternut Squash
1 sachet(s)
Roasted Spice and Herb Blend
1 bunch(es)
Chives
2 unit(s)
Garlic Clove
200 grams
Tenderstem Broccoli
2 unit(s)
Sea Bream Fillets
(Contains Fish)
64 grams
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
40 grams
Butter for the Sauce
½ tbsp
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm slices.
Spread the butternut squash slices out on a baking tray. Toss in the roasted spice and herb seasoning and season with salt and pepper.
Roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.
Meanwhile, roughly chop the chives (use scissors if easier).
Peel and grate the garlic (or use a garlic press).
When the squash has 10-12 minutes remaining, take the baking tray out of the oven.
Place the Tenderstem® broccoli onto the other side of the baking tray. Drizzle with oil, add the garlic, season with salt and pepper, then toss to coat.
Spread out in a single layer. Use two trays if necessary. Roast on the middle shelf until tender and crispy, 10-12 mins.
Meanwhile, heat a medium frying pan on medium-high heat with a drizzle of oil. Pat the sea bream dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.
Once hot, lay the fillets, skin-side down, and cook for 3-4 mins. To get crispy skin on the fish, don’t move it around when it’s cooking. Turn over and cook on the other side for a further 1-2 mins.
When the fish is flipped, add the butter (see pantry) and half the chives to the pan, then continuously spoon the chive butter over the sea bream. IMPORTANT: It’s cooked when opaque in the centre.
Serve the chive butter sea bream with the herb roasted butternut squash and Tenderstem® broccoli alongside. Drizzle any remaining chive butter from the pan over the fish.
Share the mayonnaise between your plates.
Sprinkle over the remaining chives to finish.
