PREMIUM Pan-Fried Sea Bream
with Warm Aubergine and Chickpea Stew
- Fish
- Milk
- May contain traces of allergens
- Celery
Ingredients
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 bunch(es)
Flat Leaf Parsley
8 grams
Dill
1 unit(s)
Lemon
2 unit(s)
Medium Tomato
1 carton(s)
Chickpeas
2 tsp
Ground Cumin
30 grams
Tomato Puree
2 unit(s)
Sea Bream Fillets
(Contains: Fish)
150 grams
Greek Style Natural Yoghurt
(Contains: Milk)
15 grams
Capers**
Not included in your delivery
10000 milliliter(s)
Water
Nutrition Values
Instructions
Halve peel and thinly slice the echalion shallot. Peel and grate the garlic (or use a garlic press). Trim the top and bottom from the aubergine. Slice in half lengthways, then cut each half into 3 strips(see picture). Chop widthways into 2cm chunks. Roughly chop the parsley and dill (stalks and all), keep separate we will use them later. Zest, then half the lemon.
Heat a splash of oil in a large frying pan over medium-high heat. When the oil is hot, add the aubergine and cook, stirring occasionally, until browned on all sides. This will take around 6-8 mins. In the meantime, chop the vine tomatoes into 1cm chunks and drain and rinse the chick peas. When the aubergine is browned, add the shallot and cook until softened, 3 mins.
Lower the heat to medium, stir the cumin, tomato puree and garlic into the stew and cook for a minute before adding the tomato chunks and the water (see ingredients list for amount). Bring to the boil then reduce the heat to a simmer and let the tomatoes cook down to a pulp and the aubergine go completely soft, 6-8 mins. Stir every now and then to make sure it isn't catching on the bottom of the pan.
When the stew has 5 mins left, heat another splash of oil in another frying pan on medium-high heat. Once the oil is hot, season the bream with salt and pepper and lay gently in the pan skin-side down. Cook for 3 mins without touching. Now carefully turn over and cook for another 2 mins, before immediately removing from the heat.
As the bream fries, stir half the dill into the Greek yoghurt and season with salt and pepper. Stir the chickpeas into the stew and heat until piping hot, 2 mins. Remove from the heat and stir in the capers, parsley and remaining dill. Stir well, then taste your stew. Add lemon zest and juice to taste, then season with salt and pepper as necessary.
When the fish is cooked, share the stew between your plates and top with the crispy bream, skin-side up. Finish the plate with small spoonfuls of the dill yoghurt. Cut the remaining lemon into wedges. Add a wedge to each plate and tuck in!
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