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Chermoula Marinated Sea Bream with Orange Chilli Salsa & Roast Fennel
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High protein
New
5 plants
Low sat fat
The Hut
Serving size
Ingredients
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 tbsp chermoula (Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
- 4 large potatoes
- 2 shallot
- 2 fennel
- 1 orange
- 1 handful of fresh coriander
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 10g pistachios (Nuts)
- 1 handful of fresh chives
- 4 x sea bream fillets (Fish)
- 25g pea shoots
Nutritional Information
Calories: 482
Protein: 29g
Carbs: 47g
Fat: 19g
Chermoula Marinated Sea Bream with Orange Chilli Salsa & Roast Fennel
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line 2 baking trays with parchment paper
- Pull out a large non-stick frying pan & a medium bowl
Prep & roast the veg
- Cut the potatoes into wedges, place onto a lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 15 mins / air fryer 15 mins
- Peel and halve the shallot lengthways. Halve the fennel lengthways, then cut each half into 4 wedges
- After 15 mins, add the shallot and fennel to the other tray and toss with 1 tsp oil, salt and pepper. Roast for a further 15-20 mins / air fryer 12-15, until soft and golden
Make the salsa
- Reserve one-quarter of the orange, then peel and dice the remaining into 1cm chunks. Finely chop the olives. Finely chop the coriander
- Add the diced orange, olives and coriander to the medium bowl, along with the juice from the reserved orange, the vinegar, half of the chilli paste (for those who'd like the heat), 1 tsp olive oil and a pinch of salt and pepper
- Roughly chop the pistachios. Thinly slice the chives
Cook the fish
- Season the sea bream with a pinch of salt and coat with the chermoula, remaining chilli paste (use less for less heat) and half of the chives
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the sea bream, skin-side down, and cook for 4 mins, then flip and cook for another 6 mins, until cooked through
- Toss the remaining chives through the cooked potato wedges
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the sea bream between plates, with the potato wedges, roast veg and pea shoots alongside. Spoon the salsa over the fish and drizzle the pea shoots with any remaining dressing from the salsa bowl. Scatter over the pistachios to finish
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