The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 40g walnuts (Nuts)
- 4 x sea bream fillets (Fish)
- 1 unwaxed lemon
- 1 cucumber
-
2 tbsp wholegrain mustard (Mustard)(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 250ml kefir (Milk)
- 1 handful of fresh dill
- 4 large potatoes
- 600g raw beetroot
Allergens
Contains:
Nuts, Fish, Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 96Kcal | 609Kcal |
| 401kJ | 2549kJ | |
| Fat | 4.0g | 25g |
| of which saturates | 0.8g | 5.1g |
| Carbohydrates | 10g | 60g |
| of which sugars | 3.0g | 19g |
| Protein | 5.4g | 34g |
| Salt | 0.13g | 0.81g |
| Fibre | 1.8g | 12g |
High protein
1/3 daily fibre
Low sat fat
Pan-fried Sea Bream with Potato Wedges & Beetroot Dill Salad
Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian. You'll pan-fry responsibly-sourced sea bream until crispy, then serve alongside golden roasted potato wedges and a vibrant beetroot salad. The finishing touch? A cooling dill kefir dressing, made with Bio&Me’s natural & creamy kefir (containing 18 different culture strains) which helps support the gut.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large frying pan, a large bowl, a grater & a peeler
Oven time
- Cut the potatoes into wedges. Trim and halve the beetroot, then dice into 3cm chunks
- Place the wedges onto one side of the lined baking tray and toss with 1/2 tbsp oil and a pinch of salt and pepper. Place the beetroot onto the other side and toss with 1/2 tbsp oil and a pinch of salt and pepper
- Roast both for 25-30 mins, until soft and golden
Finish the prep
- Meanwhile, finely chop the dill (reserving a few sprigs for garnish)
- In the large bowl, combine the kefir with the dill, mustard and a pinch of salt and pepper. Set aside
- Peel the cucumber into ribbons. Zest and cut the lemon into wedges
Fry the fish
- Season the sea bream with salt and pepper and sprinkle the lemon zest over the flesh
- When the veg has 10 mins remaining, heat the large frying pan with 1/2 tbsp oil on medium heat. Once hot, add the fish, skin-side down, and cook for 4 mins, then flip and cook for another 6 mins, until cooked through
Finish & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When ready, add the beetroot to the mustard kefir bowl and toss to coat
- Serve the sea bream onto plates, with the potato wedges, beetroot salad and cucumber on the side
- Add a squeeze of lemon to the cucumber and serve with the remaining lemon wedges on the side, for squeezing over. Scatter over the walnuts and dill sprigs to finish
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