The Hut Chermoula Marinated Sea Bream with Orange Chilli Salsa & Roast Fennel

Serving size

1 person 2 people 4 people

Ingredients

1 handful of fresh basil
25g pea shoots
4 x sea bream fillets (Fish)
1 handful of fresh chives
10g pistachios (Nuts)
30g pitted green olives

(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
1 orange
2 fennel
2 shallot
4 large potatoes
2 tbsp chermoula

(Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 tbsp red wine vinegar

(red wine vinegar (100%))

Allergens

Contains: Fish, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	94Kcal	483Kcal
	393kJ	2020kJ
Fat	3.8g	19g
of which saturates	0.7g	3.4g
Carbohydrates	9g	47g
of which sugars	1.6g	8.2g
Protein	5.6g	29g
Salt	0.11g	0.55g
Fibre	1.8g	9.1g

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High protein New 5 plants Low sat fat The Hut

The Hut Chermoula Marinated Sea Bream with Orange Chilli Salsa & Roast Fennel

Name: The Hut Chermoula Marinated Sea Bream with Orange Chilli Salsa & Roast Fennel - Recipe Box
Brand: Mindful Chef
Price: 29.30 GBP
Availability: InStock

Prep time: 20 mins

Total time: 35 mins

Cuisine: European

Food group: Fish

Enjoy coastal dining from the comfort of your kitchen with Mindful Chef x The Hut. Flaky, responsibly-sourced sea bream is coated in fragrant chermoula, then pan-fried until golden. Pair it with zesty orange and a vibrant chilli salsa for the perfect kick. A seasonal side salad, made with sweet roasted fennel and crunchy pistachios, ties everything together.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line 2 baking trays with parchment paper
Pull out a large non-stick frying pan & a medium bowl

Prep & roast the veg

Cut the potatoes into wedges, place onto a lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 15 mins
Peel and halve the shallots lengthways. Halve the fennel lengthways, then cut each half into 4 wedges
After 15 mins, add the shallot and fennel to the other tray and toss with 1 tsp oil, salt and pepper. Roast all together for a further 15-20 mins, until soft and golden

Make the salsa

Reserve one-quarter of the orange, then peel and dice the remaining into 1cm chunks. Finely chop the olives. Pick the basil leaves and roughly chop
Add the diced orange, olives and basil to the medium bowl, along with the juice from the reserved orange, the vinegar, half the chilli paste (for those who'd like the heat), 1 tsp olive oil and a pinch of salt and pepper
Roughly chop the pistachios. Thinly slice the chives

Cook the sea bream

Season the sea bream with a pinch of salt and coat with the chermoula, remaining chilli paste (use less for less heat) and half the chives
Heat the large non-stick frying pan with 1 tsp oil on medium heat. Once hot, add the sea bream, skin-side down, and cook for 4 mins, then flip and cook for another 6 mins, until cooked through
When ready, toss the remaining chives through the potato wedges

Plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Share the sea bream between plates, with the potato wedges, roast veg and pea shoots alongside. Spoon the salsa over the fish and drizzle the pea shoots with any remaining dressing from the salsa bowl. Scatter over the pistachios to finish