HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLimey Sea Bream And Mango Salsa
Limey Sea Bream and Mango Salsa

Limey Sea Bream and Mango Salsa

with Roast Potatoes and Pea Shoot Salad

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This Bream & Mango Salsa with Peashoot Salad is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!


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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Salad Potatoes

1 unit(s)


1 punnet(s)

Baby Plum Tomatoes

1 unit(s)

Spring Onion

1 unit(s)


1 bunch(es)


½ unit(s)

Red Bullet Chilli

1 sachet


2 unit(s)

Sea Bream Fillet


1 bag(s)

Pea Shoots

Not included in your delivery

1 tbsp

Olive Oil for the Salsa

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1933 kJ
Energy (kcal)462 kcal
Fat19.0 g
of which saturates3.0 g
Carbohydrate50 g
of which sugars23.0 g
Protein25 g
Salt0.21 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Quarter the salad potatoes (no need to peel). Using a peeler, peel the mango then stand it upright on your chopping board. Slice down either side of the stone to give you 2 'cheeks'. Slice any remaining flesh from the stone, then chop the mango into 1cm pieces. Discard the stone.


Pop the potatoes on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.


While the potatoes cook, halve the tomatoes and pop them in a large bowl and set aside. Trim and thinly slice the spring onion. Zest and halve the lime. Finely chop the coriander (stalks and all). Halve the chilli lengthways, deseed then finely chop. Pour the olive oil (see ingredient list for amount) into a large bowl. Add the honey, squeeze in the lime juice and season with salt and pepper. Mix together. Put the mango, spring onion, chilli (add less if you don't like spice) and coriander in the bowl and mix everything together.


Spoon two thirds of the mango salsa into the tomatoes - mix again and set aside. Pop the lime zest in a small bowl and add the oil (see ingredient list for amount). Season with salt and pepper and mix together. Put the bream onto a plate. Spoon equal quantities of the lime mixture onto each. Spread the mixture all over the bream so the fillets are evenly coated. IMPORTANT: Wash your hands after handling the raw fish.


When the potatoes have 10 minutes left in the oven. Heat a frying pan on medium high heat (no oil). Once hot, carefully place your bream in the pan, skin side down and cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. Tip: In order to get crispy skin on the fish, don't move it around when it's cooking skin side down! Remove the pan from the heat. IMPORTANT: The bream is cooked when opaque all the way through.


Add the peashoots to the mango and tomato mixture and toss to coat. Place a bream fillet on your plates and add the roast potatoes alongside. Serve the peashoot salad on the side. Spoon the remaining mango salsa on top of the bream. Enjoy.