As visually appealing as it is gastronomically satisfying, this Pan-Fried Sea Bream with Saffron Mash, Chorizo Salsa, and Green Beans recipe brings a touch of sophistication to any dining table!
The pan-fried Sea Bream is known for its delicate flavour, and when cooked to perfection it yields a beautifully crisp exterior that encapsulates the tender, flaky fish inside. Each bite of the fish reveals its subtly sweet flavour, a veritable delight for the seafood aficionados.
Accompanying the star of the show is a luxuriously creamy saffron mash. The unique aroma of saffron infuses the velvety mashed potatoes with a delicate floral note, and its striking hue adds a touch of golden elegance to the plate. It’s a comforting side that balances the lightness of the Sea Bream impeccably.
Adding a bold counterpoint to the dish is the Chorizo Salsa. The robust, smoky flavours of the chorizo, combined with the vibrant freshness of tomatoes and herbs, creates a salsa that’s full of depth and character. Its lively notes of spice beautifully accent the mild flavours of the Sea Bream and saffron mash.
Last but not least, the green beans provide a delightful crunch, their natural freshness offering a wonderful textural contrast and an added layer of wholesome goodness.
This Pan-Fried Sea Bream with Saffron Mash, Chorizo Salsa, and Green Beans recipe not only captivates the eyes with its stunning presentation but also ensures a memorable dining experience with its symphony of well-balanced flavours.
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.
Pan-Fried Sea Bream with Saffron Mash, Chorizo Salsa and Green Beans
- 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
Step 1: 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: 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: 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: 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: 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: 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!