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HelloFresh
HelloFresh
Crisp Fillet of Bream with Cassava Chips

Crisp Fillet of Bream with Cassava Chips

and Brazilian Salsa

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3.1 / 4 Ratingout of 1340 ratings
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With the final week of the summer sport event of the year looming, we’ve added a bit of Brazilian magic to this week’s fish dish. André’s revamped traditional British fish and chips with a latino twist - so get stuck into this fish and cassava chips!

Tags:HealthySpicy
Allergens:Fish
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Cassava

2 unit(s)

Vine Tomatoes

1 unit(s)

Red Onion

1 unit(s)

Green Pepper

1 unit(s)

Lime

5 tbsp

Coriander

1 unit(s)

Red Chilli

1 unit(s)

Garlic Clove

2 unit(s)

Sea Bream Fillet

(ContainsFish)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1589.92 kJ
Energy (kcal)380 kcal
Fat4.0 g
of which saturates1.0 g
Carbohydrate69 g
Protein23 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Knife
Zester
Frying Pan
Kitchen Paper
Oven dish
Plate
Instructionsarrow up iconarrow up icon
download icondownload icon
Slice the cassava
Slice the cassava
1

Pre-heat your oven to 200 degrees. Peel the cassava and remove the pointy ends. Cut the cassava into circles ½cm thick. Pop them on a baking tray and drizzle over a splash of oil. Season with a generous pinch of salt and toss well. Roast in your oven for 25 mins, turn after 12 mins to make sure they cook evenly.

Prep your veg
Prep your veg
2

Next prepare your salsa. Chop the vine tomato into small chunks (ideally ½cm). Pop in a bowl and season with a pinch of salt and mix well. Cut the red onion in half through the root, peel and then chop half into small chunks (ideally ½cm or as small as you can). Add these to your tomato. Slice the other half into thin half moon shapes.

3

Remove the core from the green pepper and then slice as thinly as you can. Take a quarter of these slices and chop into small cubes. Add this to your red onion and tomato mix. Your salsa is beginning to take shape!

4

Roughly chop the coriander, zest the lime and add both to your salsa. Squeeze the lime juice in as well and then stir in the specified quantity of olive oil (see ingredient list). Cut the chilli in half lengthways, remove the seeds and then thinly slice. If you want some heat in your salsa add a pinch to start with and keep adding until you have the required level of heat.

Soften your pepper
Soften your pepper
5

Finally, peel and grate the garlic. Heat a frying pan on high heat and add a splash of oil. When the oil is hot, add your red onion and pepper and cook for 5 mins or until soft. Lower the heat to medium and then add your garlic. Cook for 1 minute more and then remove from the pan and transfer to an ovenproof dish. Wipe the pan out with kitchen paper and then prepare to cook the sea bream

Pan fry the fish
Pan fry the fish
6

When your cassava chips are ready, lower the heat of your oven to 100 degrees and place your stir-fried veggies in your oven to keep warm. Heat the (now empty) frying pan on high heat and add a splash of oil. Pat the bream dry with kitchen paper and season each fillet with a pinch of salt on both sides. Add your bream to the pan skin-side down and leave to cook for 3 mins. Tip:The edges of the fish will begin to brown to let you know that the skin is beginning to crisp up! After 3 mins, carefully turn your bream over and cook for another 2-3 mins, until the centre of the flesh is white

7

Once your bream is cooked get ready to plate up! Arrange a neat pile of your cassava chips on one side of each plate, pop some of your veggies alongside and then place your fish on top. Cover in your salsa, making sure to drizzle over the zesty juices. Serve immediately and enjoy!!