Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
1630 / 391
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. Peel and chop the onion and garlic. Heat a pan over a medium heat with the olive oil. Fry the onion with a pinch of salt for 5 min. Add the garlic and cook for 1 min further. Add the cherry tomatoes, measuredwater, 0.5/1/1 stockcube, salt and pepper. Simmer, covered, for 15 min or until the tomatoes have broken down and released their juices.
Meanwhile, chop the parsley. Place the seabass in an oiled baking dish and season with salt and pepper. Set aside.
After 15 min, add the butter and chopped parsley to the tomatoes. Pour the lot over the seabass. Bake for 15 min or until the seabass is cooked through.
Tip!In a rush? Fry the fish in butter while the vegetables are baking.
Meanwhile, rinse the broccoli and separate it into florets. Cook the broccoli florets in a pot of salted boiling water for 5 min or until tender. Drain once cooked.
Finish the seabass with a squeeze of lemon juice. Serve the broccoli to the side.