Skip to main content
Cajun Spiced Bream
Cajun Spiced Bream

Cajun Spiced Bream

with Sweet Potato & Spring Green Smash and Chive Dressing

Recipe Development Team
Recipe Development TeamPublished on July 28, 2017

Blackening is a traditional Cajun way of cooking, dipping food first in melted butter or oil and then in spice before frying in a hot pan. The spices char slightly, bringing flavour and a dark colour - hence the name. We've made Cajun Blackening Spice our Spice of the Month for September. It's a fiery mixture of paprika, mustard, cumin and plenty of chilli. This bream cooks quickly but packs a nice slow burn!

Tags:
Fish
Allergens:
Fish
Milk
Mustard

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.

Total40 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Sliced Spring Greens

1

Garlic Clove

½

Lemon

1

Chives

1

Potato

1

Small Sweet Potato

2

Sea Bream Fillets

(Contains: Fish)

2

Olive Oil for the dressing

15

Unsalted Butter

(Contains: Milk)

1.5

Cajun Spice Mix

(Contains: Mustard)

Not included in your delivery

1

Olive Oil

Nutritional information

Energy (kJ)2469 kJ
Energy (kcal)590 kcal
Fat26 g
of which saturates8 g
Carbohydrate65 g
of which sugars13 g
Protein31 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Knife
Strainer
Zester
Aluminum Foil
Baking Tray
Plate
Small Bowl
Grill Pan
Large Bowl
Fork
Potato Masher

Cooking Instructions and Tips

Prep the veggies
1

Preheat your oven to 200°C. Remove the root from the spring greens and slice as thinly as you can. TIP: Cut the leaves in half lengthways if they are very long. Rinse under cold water in a colander. Peel and grate the garlic (or use a garlic press). Zest the lemon and finely chop the chives. You can snip the chives with scissors if you like.

Roast the potatoes
2

Chop the potato and sweet potato into 2cm chunks (no need to peel). Pop them on a lined baking tray and drizzle over a splash of oil. Season with salt and black pepper, then toss to coat. Roast on the top shelf of your oven until golden and just soft enough to eat, 25 mins. Turn halfway through cooking.

Marinate the fish
3

Drizzle the bream with the olive oil for the marinade (amount specified in the ingredient list). Season with salt and half the Cajun blackening spice (don't use all of it!). Rub this into both sides of the fish. In a small bowl, mix the remaining Cajun spice with half the chives, a pinch of lemon zest and the olive oil for the dressing (amount specified in the ingredient list). Season with salt and a squeeze of lemon juice.

Cook the greens
4

Put a splash of oil in a frying pan over medium heat. Stir-fry the spring greens until soft and wilted, 4-5 mins. Add a splash of water if necessary to help them along. When wilted, add the garlic, cook for 1 minute more and season with salt and black pepper to taste. Transfer to a large bowl and cover with foil to keep warm. Wipe the frying pan clean with some kitchen paper, we'll use it to fry the fish.

Mash the potato
5

When cooked, transfer the potato to your bowl with the spring greens and mash roughly with a potato masher (or a fork). It won't be smooth but it will be delicious - we call this a 'smash'. Mix in the butter and remaining chives. Season to taste with salt and black pepper, then cover tightly with foil to keep warm while you fry the fish!

Fry the fish
6

Put a splash of oil in the (now empty) frying pan over medium-high heat. When hot, carefully lay in the fish, skin-side down. Cook until the skin is crispy, 3 mins. Carefully turn and cook on the flesh side until the centre is opaque, another 2-3 mins. Remove from the heat. Serve your mash on plates topped with the fish and a drizzle of dressing. Enjoy!

This week's must-try HelloFresh recipes

Creamy Gochujang Spinach & Ricotta Tortelloni

Creamy Gochujang Spinach & Ricotta Tortelloni

with Mushrooms, Cheese and Baby Gem Salad
Honey Glazed Halloumi and Gochujang Coconut Curry

Honey Glazed Halloumi and Gochujang Coconut Curry

with Rice, Lime, Pea Pods and Bell Pepper
Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

with Garlic Rice, Crispy Onions and Stir-Fried Greens
Speedy Rosemary Lamb and Mushroom Rigatoni

Speedy Rosemary Lamb and Mushroom Rigatoni

with Creamy Tomato Sauce, Bell Pepper and Cheese
Chinese Style Chicken Noodle Stir-Fry

Chinese Style Chicken Noodle Stir-Fry

with Green Beans and Pepper
Quick Hot Honey Peri Peri Chicken and Pepper Tacos

Quick Hot Honey Peri Peri Chicken and Pepper Tacos

with Spiced Potatoes and Cheddar Cheese
Arrabbiata Style Spinach and Ricotta Tortelloni

Arrabbiata Style Spinach and Ricotta Tortelloni

with Wild Rocket, Chilli Flakes and Cheese
Red Thai Style Coconut Chickpea Curry

Red Thai Style Coconut Chickpea Curry

with Zesty Jasmine Rice, Salted Peanuts, Pepper and Young Pea Pods
Peri Peri Spiced Basa and Mango-Coriander Salsa

Peri Peri Spiced Basa and Mango-Coriander Salsa

with Sweet Potato Wedges and Steam-Fried Tenderstem®
One Pan Spicy Teriyaki Beef Udon

One Pan Spicy Teriyaki Beef Udon

with Stir-Fried Veg and Peanuts
Honey Harissa Veg and Sausage Traybake

Honey Harissa Veg and Sausage Traybake

with Harissa Mayo, Greek Style Cheese and Herby Potatoes
Put Your Feet Up Chicken Korma Traybake

Put Your Feet Up Chicken Korma Traybake

with Cumin Potatoes and Mango Slaw
Thai Green Style Chicken Curry

Thai Green Style Chicken Curry

with Mushrooms, Tenderstem® and Jasmine Rice
Quick Chipotle Pulled Chicken and Pepper Soup

Quick Chipotle Pulled Chicken and Pepper Soup

with Homemade Tortilla Chips, Cheese and Kidney Beans
Smoky Mexican Style Pork Burrito Bowl

Smoky Mexican Style Pork Burrito Bowl

with Tomato and Spring Onion Salsa and Zesty Rice
Spiced BBQ Pork Quesadillas Rapidas

Spiced BBQ Pork Quesadillas Rapidas

with Bell Pepper, Cheese, Tomato and Rocket
Creamy Roasted Vegetable Curry

Creamy Roasted Vegetable Curry

with Naans and Soured Cream
Sweet and Sticky Pork Stir-Fry

Sweet and Sticky Pork Stir-Fry

with Rice, Pepper and Young Pea Pods
Chinese Style Chicken in Plum Hoisin Sauce

Chinese Style Chicken in Plum Hoisin Sauce

with Spring Onion Mash and Peas
Curried Chicken Thigh Traybake

Curried Chicken Thigh Traybake

with Cumin Roast Potatoes, Carrots and Green Beans