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!
Small Sweet Potato
Sea Bream Fillet(ContainsFish)
Olive Oil for the dressing
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.
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.
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.
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.
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!
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!