Sea Bream with Tarragon Mustard Sauce
Pan-seared Sea Bream with a creamy tarragon mustard sauce, along with grilled asparagus and mixed rice blend.
Remove items from the fridge 30 - 45 min prior to heating. Place the Sea Bream in a 425º oven for 7 - 10 min, depending on how well you prefer it cooked.
Potates can be heated in the oven at the same time.
Vegetables are pre-seasoned and can be sauteed on the stovetop to finish them
* all times are approximate, as all ovens are slightly different. Convection mode is recommended.