We love good Tandoori Sea Bream & Turmeric Potatoes and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Greek Style Natural Yoghurt(ContainsMilk)
North Indian Style Spice Mix
Sea Bream Fillet(ContainsFish)
Tenderstem Broccoli ®
Fill and boil your kettle. Preheat your oven to 220°C. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop in your oven. Pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt. Peel the potatoes, chop them into 3cm chunks. Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.
Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the turmeric and half the mustard seeds. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turn halfway through.
Peel and grate the garlic (or use a garlic press). Trim the bottom 2 cm off of the asparagus and discard. Finely chop the coriander (stalks and all) and roughly chop the peanuts. Pop the coriander and peanuts in a bowl and stir in the olive oil (see ingredients for amount). Season with pepper and stir together - pesto done!
Pop the yoghurt (see ingredients for amount) into a large bowl with the North Indian spice mix, add a drizzle of oil and season with salt and pepper. Mix well then add the sea bream fillets and carefully coat them in the spiced yoghurt. Line a baking tray with foil, drizzle with a little oil then lay the sea bream skin side up on the foil. Set aside (discard any remaining marinade).
Preheat your grill to high. About 10 minutes before the potatoes are done, heat a drizzle of oil in a large frying pan over medium high heat. Once hot add the broccoli and asparagus, season with salt and pepper and stir fry for 2 mins then add the garlic and remaining mustard seeds and cook for a further 1 minute. Add the samphire with a splash of water. Cover with a lid and steam fry until the vegetables are tender, 3-4 mins. Then remove from the heat.
While your vegetables are cooking, pop the sea bream under the grill until the marinade on the skin has turned deep brown and the fish is cooked through, 5-6 mins. IMPORTANT: The fish is cooked when opaque in the middle. TIP: If your oven and grill are the same thing, simply pop your roast potatoes at the bottom of the oven to keep them warm while you cook the fish. When everything is ready, divide the potatoes and vegetables between plates with the fish alongside and spoon over the coriander pesto. Enjoy!