Peruvian Sea Bream and Chilli and Lime Prawns
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Peruvian Sea Bream and Chilli and Lime Prawns

with Sweet Potato and Charred Corn Salsa

Tags:
New
Allergens:
Fish
•Milk
•Crustaceans

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.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

1 sachet(s)

Central American Style Spice Mix

160 grams

Sweetcorn

2 unit(s)

Garlic Clove

2 unit(s)

Lime

2 unit(s)

Sea Bream Fillets

(Contains Fish)

50 grams

Greek Style Salad Cheese

(Contains Milk)

125 grams

Baby Plum Tomatoes

1 bunch(es)

Coriander

1 unit(s)

Red Chilli

1 unit(s)

Avocado

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

1 tsp

Sugar for the Sauce

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)3285 kJ
Energy (kcal)785 kcal
Fat39.1 g
of which saturates9.5 g
Carbohydrate70.7 g
of which sugars25.7 g
Dietary Fiber14.8 g
Protein43.2 g
Salt2.69 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Sieve
•Medium Bowl
•Large Frying Pan
•Garlic Press

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Cut the sweet potato widthways into 1cm thick rounds (no need to peel).

Put the sweet potato onto a large baking tray and sprinkle over the Central American style spice mix. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Bake on the middle shelf until golden and cooked through, 25-28 mins. Turn halfway through.

 

2

Meanwhile, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Transfer the sweetcorn to a medium bowl and set aside.  

While the corn is frying, quarter the baby plum tomatoes. Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks. 

3

Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Halve the limes. Halve the chilli lengthways, deseed, then finely chop.

Lay the sea bream, skin-side up, onto a lined baking tray. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the sweet potatoes have 10 mins remaining, bake the sea bream on the top shelf until the fish is cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

4

Meanwhile, give the (now empty) frying pan a quick wipe clean.

Drain the prawns. Heat a drizzle of oil in the frying pan on medium-high heat.

Once hot, add the prawns. Season with salt and pepper and stir-fry for 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Add the garlic and chilli. Stir fry for 1 min. 

Remove the pan from the heat. Add half the lime juice, half the coriander and the sugar (see pantry for amount). Stir to combine. 

5

When everything's nearly ready, add the tomatoes and avocado to the bowl with the sweetcorn. Add the remaining coriander, remaining lime juice and the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Stir to combine.  

6

Divide the sea bream between plates and spoon over the prawns and any sauce from the pan. 

Serve the sliced sweet potatoes and sweetcorn salsa on the side. 

Crumble the cheese over the sweet potatoes to finish. 

Enjoy!