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
- 2 large potatoes
- 1 shallot
- 1 fennel
- 1 orange
- 1 handful of fresh coriander
-
30g pitted green olives(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
-
1 tbsp red wine vinegar(red wine vinegar (100%))
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 10g pistachios (Nuts)
- 1 handful of fresh chives
- 2 sea bream fillets (Fish)
-
1 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)
- 25g pea shoots
Allergens
Contains:
Nuts, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 97Kcal | 571Kcal |
| 406kJ | 2388kJ | |
| Fat | 4.6g | 27g |
| of which saturates | 0.7g | 4.4g |
| Carbohydrates | 8g | 49g |
| of which sugars | 1.8g | 11g |
| Protein | 5.2g | 30g |
| Salt | 0.15g | 0.91g |
| Fibre | 1.8g | 10g |
Ingredients
Ingredients
- 25g pea shoots (use half)
-
1 tbsp chermoula (use half)(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)
- 10g pistachios (use half) (Nuts)
-
1 tbsp red wine vinegar (use half)(red wine vinegar (100%))
-
1 tbsp chilli paste (use half)(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 handful of fresh chives (use half)
-
30g pitted green olives (use half)(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 handful of fresh coriander (use half)
- 1 orange (use half)
- 2 sea bream fillets (use half) (Fish)
- 1 fennel (use half)
- 1 shallot (use half)
- 2 large potatoes
Allergens
Contains:
Nuts, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 95Kcal | 753Kcal |
| 400kJ | 3149kJ | |
| Fat | 3.5g | 27g |
| of which saturates | 0.6g | 4.6g |
| Carbohydrates | 11g | 89g |
| of which sugars | 1.6g | 13g |
| Protein | 4.3g | 34g |
| Salt | 0.12g | 0.92g |
| Fibre | 1.8g | 14g |
High protein
1/3 daily fibre
New
5 plants
Low sat fat
The Hut
The Hut Chermoula Marinated Sea Bream with Orange Chilli Salsa & Roast Fennel
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
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a medium non-stick frying pan & a small bowl
Prep & roast the veg
- Cut the potatoes into wedges, place onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 15 mins / air fryer 15 mins
- Peel and halve the shallot lengthways. Halve the fennel lengthways, then cut each half into 4 wedges
- After 15 mins, add the shallot and fennel to the potato tray and toss with 1 tsp oil, salt and pepper. Roast for a further 15-20 mins / air fryer 12-15, 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 and coriander
- Add the diced orange, olives and coriander to the small 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 fish
- 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 medium 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
- Once cooked, 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
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