Pan-Fried Sea Bream and Chorizo Salsa
with Creamy Garlic Mash and Green Beans
This Pan-Fried Sea Bream and Chorizo Salsa takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your 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 grams
Potatoes
1 unit(s)
Garlic Clove
½ unit(s)
Lemon
150 grams
Green Beans
125 grams
Baby Plum Tomatoes
1 bunch(es)
Chives
1 bunch(es)
Flat Leaf Parsley
60 grams
Diced Chorizo
2 unit(s)
Sea Bream Fillets
(Contains Fish)
Not included in your delivery
30 grams
Butter
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt to the boil.
Peel and chop the potatoes into 2cm chunks. Peel the garlic cloves.
When boiling, add the potatoes and garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, bring a medium saucepan of water with 1/2 tsp salt to the boil.
Meanwhile, zest and halve the lemon (see ingredients for amount). Trim the green beans. Halve the tomatoes. Roughly chop the chives (use scissors if easier) and parsley (stalks and all).
In a medium bowl, combine half the lemon juice with the tomatoes and parsley. Season with salt and pepper, then set aside.
Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Transfer the cooked chorizo and its oils to the bowl of tomatoes and stir to combine.
Once your medium pan of water is boiling, add the green beans and cook until just tender, 4-6 mins.
Once cooked, drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil.
Cover with the lid to keep warm until ready to serve.
Once the potatoes and garlic cloves are cooked, drain in a colander and return to the pan, off the heat.
Add the chives, butter (see pantry for amount) and a splash of milk (if you have any) and mash with the garlic cloves until smooth.
Season with salt and pepper. Cover with a lid to keep warm.
Pop the (now empty) frying pan on medium-high heat with a drizzle of oil if needed (no need to clean).
Pat the sea bream dry with kitchen paper, then season with salt and pepper. Sprinkle over the lemon zest.
Once hot, carefully place your sea bream in 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. It's cooked when opaque in the middle.
When everything's ready, transfer the sea bream to your plates and serve the mash and green beans alongside.
Spoon the chorizo salsa over the fish and serve with the remaining lemon cut into wedges for squeezing over.
Enjoy!
