Pan-Fried Sea Bream and Creamy Serrano Gratin
with Green Beans and Flaked Almonds
This Pan-Fried Sea Bream and Creamy Serrano Gratin 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
80 grams
Green Beans
½ bunch(es)
Flat Leaf Parsley
½ unit(s)
Lemon
2 unit(s)
Sea Bream Fillets
(Contains Fish)
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
(Contains Celery)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2 slice(s)
Serrano Ham
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
75 milliliter(s)
Reserved Potato Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil.
Peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).
Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.
Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander.
Meanwhile, trim the green beans. Roughly chop the parsley (stalks and all). Zest and cut the lemon into wedges.
Pat the sea bream dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the garlic and cook for 30 secs.
Add the creme fraiche, veg stock paste and reserved potato water. Stir to combine, bring to the boil, then remove from the heat. Season with salt and pepper.
Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce.
Sprinkle over the hard Italian style cheese. Tear the Serrano ham into small pieces and arrange on top.
Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
Meanwhile, boil a half-full kettle.
Pour the boiled water into the (now empty) potato pan with 1/2 tsp salt on high heat. Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins.
Once cooked, drain in a colander, then return to the saucepan.
Add the lemon zest and a drizzle of oil. Season with salt and pepper, then toss to coat. Cover to keep warm.
Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.
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.
Once cooked, remove from the heat and add a good squeeze of lemon juice. IMPORTANT: The fish is cooked when opaque in the middle.
When everything's ready, share the sea bream between your plates and serve the green beans and Serrano gratin alongside.
Sprinkle over the parsley and toasted flaked almonds to finish.
Enjoy!
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