Lemon Sea Bream and Pesto Drizzle

Name: Lemon Sea Bream and Pesto Drizzle with Roasted Rainbow Veg
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 300 grams Diced Butternut Squash; 2 unit(s) Garlic Clove**; 1 unit(s) Courgette; 2 unit(s) Medium Tomato; 1 unit(s) Lemon; 1 sachet(s) Dried Basil; 32 grams Fresh Pesto; 2 unit(s) Sea Bream Fillets; 1 tbsp Olive Oil; 1 tbsp Water

with Roasted Rainbow Veg

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Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.

Tags:

Lower Carb

•High Protein

Allergens:

Milk

•Fish

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.

Total30 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

300 grams

Diced Butternut Squash

2 unit(s)

Garlic Clove**

1 unit(s)

Courgette

(May contain traces of: Celery)

2 unit(s)

Medium Tomato

1 unit(s)

Lemon

1 sachet(s)

Dried Basil

32 grams

Fresh Pesto

(Contains: Milk)

2 unit(s)

Sea Bream Fillets

(Contains: Fish)

Not included in your delivery

1 tbsp

Olive Oil

1 tbsp

Water

Nutritional information

Energy (kcal)454 kcal

Energy (kJ)1901 kJ

Fat26.5 g

of which saturates5 g

Carbohydrate27.5 g

of which sugars15.4 g

Dietary Fibre7.7 g

Protein26.7 g

Salt0.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Zester

•Garlic Press

•Bowl

•Pan

•Paper Towel

Instructions

Preheat your oven to 240°C/220°C fan/gas mark 9.

Place the butternut squash onto one side of a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, then spread out into a single layer.

Roast on the top shelf of your oven until soft and golden, 18-20 mins. Turn halfway through cooking.

Meanwhile, peel and grate the garlic (or use a garlic press). Trim the courgette, then halve lengthways. Thinly slice widthways. Cut the tomatoes into 2cm chunks.

Zest the whole lemon. Juice one half and cut the other half into wedges.

When the squash has roasted for 10 mins, remove from the oven and add the courgette and tomatoes to the other side of the tray.

Sprinkle with the dried basil, garlic and lemon juice. If needed, add a little more oil. Season with salt and pepper. Toss to coat.

Return the tray to the top shelf of the oven and roast for the remaining time, until the veg has softened and charred slightly, 8-10 mins.

In a small bowl, mix the pesto with the olive oil and water (see pantry for both). Season with salt and pepper.

Heat a medium frying pan on medium-high heat with a drizzle of oil. Pat the sea bream dry with kitchen paper, then season with salt and pepper.

Once hot, lay the fillets, skin-side down, and cook for 3-4 mins. To get crispy skin on the fish, don’t move it around when it’s cooking skin-side down. Turn over and cook on the other side for 1-2 mins more.

Remove from the heat and sprinkle over the lemon zest. IMPORTANT: Wash your hands and equipment after handling raw fish. It’s cooked when opaque in the centre.