Seabream with Garlic Mash Potato

and Greek Tomato Salsa
This recipe is inspired by Skordalia, a tasty Greek garlic mash potato.
423 Reviews
Cals 661 · Prot 52 · Carbs 65 · Fat 26
Global Eats
40 min
Seabream with Garlic Mash Potato and Greek Tomato Salsa
This recipe is inspired by Skordalia, a tasty Greek garlic mash potato.
423 Reviews
Cals 661 · Prot 52 · Carbs 65 · Fat 26
Global Eats
Ingredients
Garlic mash
Potatoes
600 Grams
Butter 4*
30 Grams
Garlic cloves
2 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Seabream
Seabream 6*
330 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Tomato salsa
Fresh parsley
15 Grams
Golden raisins 14*
30 Grams
Cherry tomatoes
150 Grams
Capers
20 Grams
Walnuts 2*
30 Grams
Lemon
1 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Allergens

*4 Milk, *6 Fish, *14 Sulphur Dioxide, *2 Tree Nuts
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) 2757 / 661
Fats (g) 25.6
of which saturated (g) 10.2
Carbohydrates (g) 65
of which sugars (g) 16.4
Fibers (g) 13.3
Proteins (g) 51.5
Salt (g) 3.2
*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

Boil potatoes

1 Boil potatoes

Peel and chop the potatoes into bite-size pieces. Add them to a pan of salted boiling water. Cook the potatoes over a medium heat for 20 min or until soft. Drain and allow to steam dry for 5 min in a colander.
Make salsa

2 Make salsa

Meanwhile, chop the parsley, raisins, tomatoes, capers and walnuts as finely as possible. Add the lot to a bowl with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper and set aside. Chop the rest of the lemon into wedges.
Make garlic butter

3 Make garlic butter

Peel and mince the garlic. Heat a large pot over a medium-low heat with the butter and garlic. Once melted, cook for 1-2 min. Make sure not to burn the butter or garlic! Set aside and keep warm.
Tip! Use the pot you boiled the potatoes in to save on washing up.
Make mash

4 Make mash

Once the potatoes have steam dried, add them to the pan with the garlic butter. Mash until smooth and season with salt and pepper. Keep warm.
Fry seabream

5 Fry seabream

Pat the seabream fillets dry with kitchen paper and season the skin with salt. Heat a large non-stick pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the seabream, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1-2 min further.
Serve

6 Serve

Serve the Seabream on a bed of Garlic Mash with Tomato Salsa and lemon wedges to the side.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved ·