Simply Simon’s Sumptuous Sea Bream
with Tomato Concasse and Crispy Potatoes
World-renowned people generally all have one thing in common: a legacy. For Henry Ford it was the motorcar, for Thomas Edison it was the lightbulb. For our intern Simon, it was this lip-smackingly awesome Sea Bream. Taking the warm crunchiness of potatoes against the fresh southern asian flavours of fish with coriander, ginger and lime, it’s the perfect dish for transporting your tastebuds. Don’t let the smell of the fish sauce throw you - add it gradually to your sauce for a really authentic asian spin!
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.
Ingredients
4
Garlic Clove
2
Onion
4
New Potatoes
5
Coriander
1
Ginger
6
Vine Tomatoes
4
Sea Bream Fillets
(Contains Fish)
1
Lime
2
Fish Sauce
(Contains Fish)
Nutritional information
Utensils
Instructions
Boil a medium size pot of water and pre-heat the oven to 200 degrees. Peel and finely chop the garlic and the onion. Chop the new potatoes in half. Finely chop the coriander.
Hold the ginger with one hand and take a small spoon with the other. Drag the edge of the spoon across the skin of the ginger to peel it. Discard the skin and finely chop the ginger.
LH: Toss the potatoes in 1 tbsp of olive oil and a sprinkle of salt and pepper. Place on a baking tray and cook on the top shelf of the oven. Cook for 25 mins or until crispy and cooked through. Tip: Shake the baking tray every 10 mins for even crispiness!
Slice just through the skin of each tomato from the top to the bottom. Repeat 3 more times so that the skin is sliced into 4 segments. Place the tomatoes in the boiling water for 60 seconds. Remove and run under cold water.
Peel the skin from the tomatoes (the segmenting makes this easier). Chop the tomatoes into little cubes. Tip: French chefs call this ‘concasse’, but we just call it chopped tomato.
Heat 1 tbsp olive oil in a pan on medium-low heat. Add the onion and garlic and cook for 5 mins until soft. Add the tomato, turn the heat to low and bubble away for 15 mins. Tip: Add a tbsp of water now and again if the sauce starts to dry out.
Heat 2 tsp olive oil in a frying pan on medium-high heat. Sprinkle a pinch of salt onto both sides of the sea bream and place in the pan skin down. Cook for 2 mins until the skin has crisped up then gently turn over. Add 1 tsp butter (if you have it) and a squeeze of lime to the pan then remove the fish.
Add the ginger, fish sauce and 2 tbsp of coriander to the tomato relish. Tip: Add the fish sauce bit by bit to taste as it’s quite strong. Serve everything together with a glass of something cold and refreshing. Sprinkle over the remaining chopped coriander.
