Seabream, Garlic Butter and Crushed Potatoes
with Roasted Cherry Tomatoes
While this one's simple to prep, it's bound to impress!
Cals 577 · Prot 48 · Carbs 45 · Fat 24
Tips for Kids
Calorie Smart
50 min
While this one's simple to prep, it's bound to impress!
Cals 577 · Prot 48 · Carbs 45 · Fat 24
Tips for Kids
Calorie Smart
Ingredients
Seabream and butter
Seabream
6*
330 Grams
Garlic cloves
3 Piece
Fresh parsley
15 Grams
Butter
4*
50 Grams
Capers
20 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Sides
Potatoes
600 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Cherry tomatoes
150 Grams
Olive oil
1 Tbsp
Allergens
*6 Fish, *4 Milk
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) | 2402 / 577 |
| Fats (g) | 24 |
| of which saturated (g) | 13.7 |
| Carbohydrates (g) | 45 |
| of which sugars (g) | 5.4 |
| Fibers (g) | 9.7 |
| Proteins (g) | 48.2 |
| Salt (g) | 1.4 |
*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 Prep potatoes
- Preheat the oven to 200°C/180°C fan.
- Bring a large pot of salted water to the boil.
- Chop the potatoes into bite-sized pieces (skins on).
- Once boiling, add the potatoes.
- Cook for 15-20 min or until tender.
- Drain and leave them to steam dry in a colander.
- Place the cooked potatoes onto a baking tray.
- Drizzle generously with oil and season with salt.
- Roast in the oven for 20-25 min or until golden brown.
Tip! Boil the potatoes ahead of time - the cooler they are before roasting, the crispier they will be.
2 Roast tomatoes
- Meanwhile, place the cherry tomatoes onto a second baking tray.
- Drizzle with olive oil and a pinch of salt.
- Roast for 25 min.
Tip! If cooking for kids, set aside a plain sliced portion of cherry tomatoes before roasting the remaining.
3 Prep
- Meanwhile, peel and mince the garlic.
- Pick and finely chop the parsley leaves.
Tip! If cooking for kids, set aside a portion of chopped parsley to use as 'sprinkles'
4 Make garlic butter
- Heat a small saucepot over a medium-low heat with the butter and garlic.
- Once melted, cook for 1 min.
- Add the parsley and capers.
- Cook for 1-2 min further.
- Make sure not to burn the butter or garlic.
- Set garlic butter aside to infuse.
Tip! If cooking for kids, set aside a portion of the melted garlic butter before adding the parsley and capers.
5 Fry seabream
- Meanwhile, pat the seabream fillets dry with kitchen paper.
- Season the skin with salt.
- Heat a large pan with over a medium-high heat with a drizzle of oil.
- Once hot, add the seabream, skin-side down.
- Fry for 4 min or until crispy.
- Once crispy, flip.
- Fry for 1 min further.
6 Serve
- Serve the Seabream and Crushed Potatoes with Roasted Cherry Tomatoes.
- Drizzle with the Garlic Butter.
Tip! If cooking for kids, serve the roast potatoes, tomatoes and seabream separately. Serve the garlic butter and parsley as 'sprinkles' to the side.
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