Peruvian Inspired Sea Bream and Zingy King Prawns
with Sweet Potato Slices and Charred Corn & Avocado Salsa
With its long coastline, Peru is home to many sensational seafood dishes. Discover the vibrant flavours of Peruvian staples such as chillies, limes, coriander and corn in this dish for a colourful meal that brings the sun and sea of Peru with it.
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
2 unit(s)
Sweet Potato
1 sachet(s)
Central American Style Spice Mix
160 grams
Sweetcorn
125 grams
Baby Plum Tomatoes
1 unit(s)
Avocado
2 unit(s)
Garlic Clove
1 bunch(es)
Coriander
2 unit(s)
Lime
1 unit(s)
Red Chilli
2 unit(s)
Sea Bream Fillets
(Contains Fish)
150 grams
King Prawns
(Contains Crustaceans)
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the sweet potato widthways into 1cm thick rounds (no need to peel).
Put the sweet potato onto a large baking tray and sprinkle over the Central American style spice mix. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, bake on the middle shelf until golden and cooked through, 25-28 mins. Turn halfway through.
Meanwhile, drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Transfer the sweetcorn to a medium bowl and set aside.
While the corn is frying, quarter the baby plum tomatoes. Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Halve the limes. Halve the red chilli lengthways, deseed, then finely chop.
Lay the sea bream, skin-side up, onto a lined baking tray. Season with salt and pepper.
When the sweet potatoes have 10 mins remaining, bake the sea bream on the top shelf until the fish is cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, give the (now empty) frying pan a quick wipe clean.
Drain the prawns. Heat a drizzle of oil in the frying pan on medium-high heat.
Once hot, add the prawns. Season with salt and pepper and stir-fry for 3-4 mins.
Add the garlic and chilli (add less if you'd prefer things milder). Stir-fry for 1 min. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Remove the pan from the heat. Add half the lime juice, half the coriander and the sugar (see pantry for amount). Stir to combine.
When everything's nearly ready, add the tomatoes and avocado to the bowl of charred corn.
Add the remaining coriander, remaining lime juice and the olive oil for the dressing (see pantry for amount).
Season with salt and pepper. Stir to combine.
Share the sea bream between your plates and spoon over the prawns and any sauce from the pan.
Serve the sliced sweet potatoes and sweetcorn salsa on the side.
Crumble the Greek style salad cheese over the sweet potatoes to finish.
Enjoy!
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