Herb sea bream with creamy dill veggies

Updated at: Mon, 07 Oct 2024 18:59:44 GMT

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Trim and discard the root and the dark green leafy part from the leek. Thinly slice widthways. Peel and grate the garlic (or use a garlic press). Roughly chop the dill (stalks and all). Cut the Tenderstem® broccoli into thirds.

Step 2

Lay the sea bream fillets, skin-side up, onto a lined baking tray. Season with salt and pepper, then sprinkle over the mixed herbs. Bake on the middle shelf until the fish is cooked, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the centre.

Step 3

Meanwhile, heat a drizzle of oil and butter (see pantry) in a medium frying pan on medium-high heat. Once hot, add the Tenderstem and leek to the pan and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

Step 4

While the veg cook, heat a small saucepan on medium-high heat with a drizzle of oil. When hot, add the garlic and fry until fragrant, 1 min. Add the creme fraiche, vegetable stock paste, dill and water (see pantry). Stir to combine, lower the heat and warm through and stir to dissolve the stock paste, 1-2 mins. Season with salt and pepper.

Step 5

Share the herbed sea bream fillets between your plates. Serve the sauteed leeks and Tenderstem® broccoli alongside. Pour the creamy dill sauce over the bream to finish.

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