10/05/2026
New flavours just landed at Green Kitchen 🚀 Fresh meals, ready to order now.
Lemon Baked Seabream with Smoky Romesco Pasta, Roasted Vegetables & Capers
A bright, comforting pasta dish with lemon baked seabream, smoky sunflower seed romesco and sweet roasted vegetables. Finished with capers, parsley and lemon zest.
INGREDIENTS (2 Portions)
Protein:
280g seabream
OR
320g roasted tofu
Pasta:
200g spaghetti or gluten-free pasta
Roasted Vegetables:
120g courgette
80g red onion
60g pumpkin cubes
Olive oil
Salt & black pepper
Romesco Sauce:
100g romesco sauce
Made with roasted red peppers, roasted onion & garlic, toasted sunflower seeds, tomato paste, confit garlic, sherry vinegar, parsley & marjoram.
To Finish:
20g capers
Zest of ½ lemon
Small handful parsley
Olive oil
Black pepper
METHOD:
1.Roast the vegetables with olive oil, salt and pepper until softened and lightly charred.
2. Bake the seabream until just cooked through. For the vegan version, roast the tofu until golden.
3. Cook the pasta until al dente, then toss with the romesco sauce and a splash of pasta water until glossy.
4. Fold through the roasted vegetables, capers and parsley, then finish with lemon zest, black pepper and olive oil before serving.
