Greek Lemon Oregano Seabream
with Roasted Potatoes and Olive Salad
Lemon, honey, olives and oregano are all staples in Greek cuisine! Here we've used them to flavour delicious fish and classic potatoes.
Cals 513 · Prot 50 · Carbs 61 · Fat 11
Calorie Smart
45 min
Lemon, honey, olives and oregano are all staples in Greek cuisine! Here we've used them to flavour delicious fish and classic potatoes.
Cals 513 · Prot 50 · Carbs 61 · Fat 11
Calorie Smart
Ingredients
Seabream
Seabream
6*
330 Grams
Lemon
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Potatoes
Potatoes
600 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Garlic cloves
2 Piece
Fresh oregano
10 Grams
Olive salad
Olive oil
2 Tbsp
Apple cider vinegar
15 ML
Wholegrain mustard
13*
15 Grams
Honey
15 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Romaine lettuce
200 Grams
Fresh zaatar
20 Grams
Kalamata olives
40 Grams
Allergens
*6 Fish, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2147 / 513 |
| Fats (g) | 10.5 |
| of which saturated (g) | 1.4 |
| Carbohydrates (g) | 61 |
| of which sugars (g) | 10.9 |
| Fibers (g) | 15.7 |
| Proteins (g) | 49.6 |
| Salt (g) | 1.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast potatoes
- Preheat the oven to 200°C/180°C fan.
- Chop the potatoes (skins on) into small bite-sized pieces.
- Add them to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt.
- Roast for 20 min.
2 Prep fish
- Meanwhile, peel and mince the garlic.
- Pick and finely chop the oregano leaves.
- Discard the stems.
- Squeeze the lemon into a bowl and add half of the minced garlic and half of the oregano.
- Place the seabream fillets on a plate, skin side down, and cover with the lemony sauce.
- Season with a pinch of salt and a crack of black pepper.
Tip! Reserve the remaining garlic and oregano for step 3.
3 Bake fish
- Once the potatoes have been roasting for 20 minutes, add the remaining garlic and oregano to the potatoes and toss to coat evenly.
- Push the potatoes to the side.
- Place the seabream fillets on the side of the baking tray.
- Cook for a final 10-12 minutes or until the potatoes are golden and crisp, and the seabream is cooked through.
4 Prep dressing
- Meanwhile, in a large bowl, mix together the olive oil, apple cider vinegar, wholegrain mustard, honey, a pinch of salt and black pepper.
- Keep the dressing aside.
5 Prep salad
- Rougly chop the romaine lettuce.
- Pick and chop the zaatar leaves.
- Chop the kalamata olives in half.
- Add the romaine lettuce, zaatar, and olives into the bowl with the dressing.
- Toss to combine.
Tip! Dress your salad just before serving, otherwise it will go soggy!
6 Serve
- Serve the Greek Lemon Oregano Seabream with Roasted Potatoes and Olive Salad.
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