Cajun Spiced Bream
with Sweet Potato & Spring Green Mash and Chive Dressing
- Fish
Blackening is a traditional Cajun way of cooking that involves dipping food 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. Our particular blend is a fiery mixture of paprika, mustard, cumin and plenty of chilli. This bream cooks quickly but packs a nice slow burn!
Ingredients
1 unit(s)
Baking Potato
2 tsp
Cajun Spice Mix
2 unit(s)
Sea Bream Fillets
(Contains: Fish)
150 grams
Sliced Spring Greens
1 unit(s)
Sweet Potato
1 unit(s)
Garlic Clove
½ unit(s)
Lemon
8 grams
Chives
tbsp
Cajun Blackening
Not included in your delivery
1 tbsp
Olive Oil
2 tbsp
Olive Oil for the Dressing
Nutritional information
Instructions
Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Zest the lemon and finely chop the chives. Tip: 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 baking tray and drizzle with oil. Season with salt and pepper, then toss to coat. Roast on the top shelf of your oven until golden and just soft enough to eat, 25-30 mins. Turn halfway through cooking.
Drizzle the fish 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.
Heat a drizzle of oil in a frying pan on medium heat. Stir-fry the greens until soft and wilted, 4-5 mins. Tip: Add a splash of water if necessary to help them wilt. When wilted, add the garlic and cook for 1 minute more. Season with salt and 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 of greens (be careful not to pour all the oil from the tray in as well!) 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 a knob of butter (if you want things extra delicious) and the remaining chives. Season to taste with salt and pepper. Cover tightly with foil to keep warm while you fry the fish!
Put your (now empty) frying pan on medium-high heat. When hot, carefully lay in the fish skin-side down. Cook until the skin is crispy, 3 mins. Carefully turn over and cook on the flesh side until the centre is opaque, another 2-3 mins. Remove from the heat. Serve your smash on plates topped with the fish and a drizzle of dressing. Enjoy!
