Pan-Fried Sea Bream
with Saffron Mash, Chorizo Salsa and Green Beans
This Pan-Fried Sea Bream with Saffron Mash, Chorizo Salsa and Green Beans recipe is as delicious to eat as it is lovely to look at!
Servings
2
Ready In:
35 minutes
Calories:
547 kcal per serving
Good For:
2 of your 5 a day
With Saffron Mash, Chorizo Salsa and Green Beans
Pan-Fried Sea Bream
Per Serving:
Energy (kJ/kcal) – 2289/547
Fat (g) – 25
Sat. Fat (g) – 11
Carbohydrates (g) – 50
Sugars (g) – 7
Fiber (g) – 0
Protein (g) – 33
Cholesterol (mg) – 0
Salt (g) – 1
Ingredients
- 4 Potatoes
- 1 Bunch of Flat Leaf Parsley
- 60g Chorizo
- 1 Tbsp Saffron
- 2 Sea Bream Fillets
- 1 Punnet of Premium Tomatoes
- ½ Lemon
- 30g Unsalted Butter
- 1 Pack of Green Beans
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Saucepan, Colander, Wooden Spoon, Bowl and a Large Frying Pan.
Step by Step Instructions
Step 1: Prepare the Ingredients
Put a large saucepan of water with a pinch of salt on to boil for the potato. Peel the potato and chop into 2cm chunks.
When the water is boiling, add the potato to your pan and cook, 15-20 mins.
Meanwhile, halve the tomatoes and roughly chop the parsley (stalks and all).
Pot the tomatoes in a bowl, squeeze on some lemon juice and mix in half the parsley. Season with salt and pepper. Trim the tops from the green beans.
Step 2: Make the Chorizo Salsa
Meanwhile, heat a splash of oil in a frying pan on medium heat. Add the chorizo and cook, stirring occasionally until it’s slightly crisp and has released some of its delicious oil, 3-4 mins.
Transfer the cooked chorizo and its cooking oil to the bowl of tomatoes and stir gently to combine. Reserve the pan to cook the fish later.
Step 3: Cook & Mash the Potato
Put another large saucepan of water with a pinch of salt on to boil. Once the potato is soft, drain in a colander and allow to sit for a minute.
Tip back into your empty pan and mash until smooth with the remaining parsley, the butter, saffron powder and a pinch of salt and pepper.
Taste and add more seasoning if you think it needs it. Put the lid on and leave to the side to keep warm.
Step 4: Cook the Green Beans
Add the green beans to your second pan of boiling water and cook for 4-5 mins.
Once cooked, drain in the colander, return to the pan and pop the lid back on to keep warm until ready to serve.
Step 5: Pan-Fry the Fish
Heat a splash of oil in your frying pan on medium-high heat. Season the sea bream with a pinch of salt and pepper.
Lay the bream fillets in your frying pan skin-side down and cook for 3-4 mins (don’t move them while they cook), then turn and cook for 2 mins on the other side. Remove from the heat.
IMPORTANT: The fish is cooked when the centre is opaque.
Step 6: Finish and Serve the Dish
Share the saffron mash between your plates, top with the chorizo salsa, then add the sea bream and green beans.
Serve with a wedge of lemon. Enjoy!
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