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Pan-Fried Gilt Bream

Pan-Fried Gilt Bream

with Zesty Toasted Coconut Jasmine Rice, Roasted Tenderstem® and Miso Dressing

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We love a good Seabass with Rice & Miso Dressing and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:FishNutsSesameSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Sea Bream Fillet

(ContainsFish)

150 grams

Jasmine Rice

1 unit(s)

Red Onion

1 bag(s)

Cashew Nuts

(ContainsNuts)

1 sachet

Honey

1 sachet

Sesame Oil

(ContainsSesame)

1 unit(s)

Lime

1 pack(s)

Tenderstem Broccoli ®

1 sachet

Ketjap Manis

(ContainsSoya)

1 bunch(es)

Coriander

1 sachet

Desiccated Coconut

2 unit(s)

Spring Onion

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3577 kJ
Energy (kcal)855 kcal
Fat41.0 g
of which saturates12.0 g
Carbohydrate88 g
of which sugars23.0 g
Protein32 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C and bring a saucepan of water to the boil with a large pinch of salt. Trim the spring onion then slice thinly. Finely chop the coriander (stalks and all). Halve and peel the red onion and slice each half into four wedges. Zest then halve the lime. Pop the tenderstem® and onion on a baking tray and drizzle over half the sesame oil and a pinch of salt and pepper. Leave to the side.

2

Put the miso, olive oil (see ingredients for amount), remaining sesame oil, ketjap manis and honey in a bowl. Squeeze in the lime juice and stir together well. Mix in half the spring onion and half the coriander. Set to one side.

3

Pop the broccoli and onion into the oven to roast until crispy and tender, 10-15 mins. Meanwhile, add the jasmine rice to the pan of boiling water and simmer (uncovered) until tender, 10 mins. Once cooked, drain in a sieve, pop back into the pan and leave to the side until everything else is ready.

4

Meanwhile, put a frying pan on medium- high heat and add the desiccated coconut. Toast until golden, 3-4 mins, tossing the pan every minute. TIP: Careful you don't want to burn it - watch it like a hawk! Once the coconut is golden, remove to a small bowl. Wipe out the pan with kitchen paper and pop back on medium-high heat. Add the cashews and toast until golden, 2-3 mins. Remove to another small bowl (keep your pan!).

5

Wipe out the pan again and pop back on medium-high heat with a drizzle of oil. Season the fish with a pinch of salt and pepper. Once hot, carefully place your fish in the pan, skin- side down and cook for 3 mins before turning over and cooking for 2 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! Once cooked, remove the pan from the heat. IMPORTANT: The fish is cooked when the centre is opaque.

6

Fluff up the jasmine rice with a fork and then stir through the lime zest, remaining spring onion and three-quarters of the desiccated coconut. Spoon into bowls and serve the fish on one side and the roasted tenderstem® and onion on the other side. Spoon over the dressing and finish with a sprinkling of remaining coconut and coriander and the cashews. Serve with any remaining lime cut into wedges. Enjoy!