Spanish Style Sea Bass
with Smoky Chorizo Potatoes and Garlicky Spinach
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!
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
200
Baby Spinach
2
Sea Bream Fillets
(Contains Fish)
300
Pre-Cooked Diced Potato
60
Diced Chorizo
1
Garlic Clove
1
Flat Leaf Parsley
½
Lemon
1
Smoked Paprika
2
Mayonnaise
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
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!
