Zesty Sea Bream and Mango Salsa
with Roast Potatoes and Pea Shoot Salad
All the luxury you love, just a bit lighter. Enjoy this Zesty Sea Bream and Mango Salsa for a fine dining experience that also suits a balanced lifestyle.
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
350 grams
Salad Potatoes
1 unit(s)
Mango
125 grams
Baby Plum Tomatoes
1 unit(s)
Spring Onion
1 unit(s)
Lime
1 bunch(es)
Coriander
½ unit(s)
Red Chilli
15 grams
Honey
2 unit(s)
Sea Bream Fillets
(Contains Fish)
40 grams
Pea Shoots
Not included in your delivery
1 tbsp
Olive Oil for the Salsa
1 tbsp
Olive Oil for the Marinade
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Quarter the salad potatoes (no need to peel).
Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).
Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
While the potatoes cook, halve the baby plum tomatoes, then pop them into a large bowl and set aside.
Trim and thinly slice the spring onion. Zest and halve the lime. Finely chop the coriander (stalks and all). Halve the red chilli lengthways, deseed, then finely chop.
In another large bowl, combine the honey and olive oil for the salsa (see pantry for amount). Squeeze in the lime juice and season with salt and pepper. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Add the mango, spring onion, chilli (see ingredients for amount, add less if you'd prefer things milder) and coriander to the bowl. Stir to combine, then add two thirds of the salsa to your bowl of tomatoes and set aside the rest.
Pop the lime zest into a small bowl with the olive oil for the marinade (see pantry for amount). Season with salt and pepper and mix together.
Lay the sea bream onto a plate and spoon over the lime marinade. Spread all over each fillet to evenly coat. IMPORTANT: Wash your hands and equipment after handling raw fish.
When 10 mins of roasting time remain, heat a large frying pan on medium-high heat (no oil).
Once hot, carefully place your sea bream in 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: The fish is cooked when opaque in the middle.
When everything's ready, add the pea shoots to the bowl of mango and tomato salsa and toss to coat.
Transfer the sea bream to your plates and share out the roast potatoes and pea shoot salad alongside.
Spoon the remaining mango salsa over the fish to finish.
Enjoy!
