Crispy Sea Bream and Asian Style Pesto
with Roasted Sesame Sweet Potatoes and Stir-Fried Veg
This Crispy Sea Bream and Asian Style Pesto is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3
Sweet Potato
7
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
1
Coriander
½
Red Chilli
25
Salted Peanuts
(Contains Peanut May contain Nuts)
1
Lime
20
Sesame Oil
(Contains Sesame)
80
Green Beans
60
Baby Corn
1
Garlic Clove
7.5
Ginger Puree
2
Sea Bream Fillets
(Contains Fish)
Not included in your delivery
1
Olive Oil for the Pesto
1
Plain Flour
½
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Boil a full kettle. Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.
Peel and chop the sweet potatoes into 3cm chunks.
Pour the boiled water into a large saucepan on high heat with 1/2 tsp salt. Boil the potatoes for 5-6 mins or until the edges are soft.
When ready, drain the sweet potatoes in a colander and sprinkle on the flour (see pantry for amount).
Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.
Sprinkle over the sesame seeds and season with salt, then roast on the top shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, chop the coriander as finely as you can (stalks and all). Halve the red chilli lengthways, deseed, then finely chop (see ingredients for amount).
Crush the peanuts in the unopened sachet using a rolling pin. Zest and halve the lime.
In a small bowl, mix together the sesame oil, lime zest, coriander, peanuts, chilli and sugar (see pantry for amount - use less chilli if you'd prefer things milder). Squeeze in some lime juice, season with salt and mix in the olive oil for the pesto (see pantry for amount).
Season to taste with more lime juice, salt and oil if needed. Set your pesto aside.
Halve the baby corn lengthways. Peel and grate the garlic (or use a garlic press). Trim the green beans.
When the sweet potatoes are halfway through cooking, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 4-5 mins.
Stir through the baby corn and stir-fry until softened but with a slight bite, 2-3 mins.
Add the ginger puree (see ingredients for amount) and garlic. Stir-fry for 1 more min, then transfer to another bowl and cover loosely with foil.
Pop the (now empty) pan back on medium-high heat with a drizzle of oil.
Season the bream with salt and pepper and carefully lay into the pan, skin-side down.
Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
When everything's ready, transfer the sea bream to your plates and spoon over your Asian style pesto.
Serve with the stir-fried veg and roasted sesame sweet potatoes alongside.
Enjoy!
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