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Zesty Sea Bream, Mango Salsa and King Prawns
Zesty Sea Bream, Mango Salsa and King Prawns

Zesty Sea Bream, Mango Salsa and King Prawns

with Roast Potatoes and Baby Leaf Salad

Our Zesty Sea Bream, Mango Salsa and King Prawns is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
Pescatarian
Calorie Smart
High Protein
Allergens:
Fish
Crustaceans

The quantities provided above are averages only.

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.

Total40 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

350 grams

Salad Potatoes

1 unit(s)

Mango

125 grams

Baby Plum Tomatoes

1 unit(s)

Spring Onion

1 unit(s)

Lime

1 bunch(es)

Coriander

½ unit(s)

Red Chilli

15 grams

Honey

2 unit(s)

Sea Bream Fillets

(Contains: Fish)

150 grams

King Prawns

(Contains: Crustaceans)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Olive Oil for the Salsa

1 tbsp

Olive Oil for the Marinade

Nutritional information

Energy (kJ)2479 kJ
Energy (kcal)592 kcal
Fat22.5 g
of which saturates3.5 g
Carbohydrate64 g
of which sugars35.9 g
Dietary Fibre9.3 g
Protein33.2 g
Salt1.5 g
Potassium18.4 mg
Calcium0.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Peeler
Baking Tray
Large Bowl
Zester
Small Bowl
Pan

Instructions

Get Prepping
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Quarter the salad potatoes (no need to peel).

Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).

Roast the Potatoes
2

Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

While the potatoes cook, halve the baby plum tomatoes, then pop them into a large bowl and set aside.

Make your Mango Salsa
3

Trim and thinly slice the spring onion. Zest and halve the lime. Finely chop the coriander (stalks and all). Halve the red chilli lengthways, deseed, then finely chop.

In another large bowl, combine the honey and olive oil for the salsa (see pantry for amount). Add a good squeeze of lime juice and season with salt and pepper. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Add the mango, spring onion, chilli (see ingredients for amount, add less if you'd prefer things milder) and coriander to the bowl. Stir to combine, then add two thirds of the salsa to your bowl of tomatoes and set aside the rest.

Bake the Bream
4

Pop the lime zest into a small bowl with the olive oil for the marinade (see pantry for amount). Season with salt and pepper and mix together.

Lay the sea bream onto a plate and spoon over the lime marinade. Spread all over each fillet to evenly coat. 

When 10 mins of roasting time remain, lay the sea bream, skin-side up, onto a lined baking tray. Season with salt and pepper.

When the oven is hot, bake on the middle shelf until the fish is cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Fry the Prawns
5

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

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.

Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Squeeze in some lime juice.

Finish and Serve
6

When everything's ready, add the baby leaves to the bowl of mango and tomato salsa and toss to coat.

Transfer the sea bream to your plates and share out the prawns, roast potatoes and salad alongside. 

Spoon the remaining mango salsa over the fish to finish. 

Enjoy!

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