The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Easy Miso Sea Bream, Cavolo Nero, Cashews & Rice
An easy fish supper that only takes 10 mins to prep. Simply sizzle responsibly-sourced sea bream until golden, then pour over an umami dressing bursting with miso, maple and ginger. Serve over fluffy brown rice and with vibrant cavolo nero on the side. Scatter cashews on top for the perfect crunch
Prep in 10
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 200g brown rice (100% Brown Rice)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tsp maple syrup (maple syrup(100%))
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 30g cashew nuts (Nuts)
- 8 spring onion
- 2 pak choi
- 4 x sea bream fillets (Fish)
- 2 carrot
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 150g peas
- 80g sliced cavolo nero
- 2 unwaxed lime
Nutritional Information
Calories: 529
Protein: 34g
Carbs: 59g
Fat: 18g
Easy Miso Sea Bream, Cavolo Nero, Cashews & Rice
An easy fish supper that only takes 10 mins to prep. Simply sizzle responsibly-sourced sea bream until golden, then pour over an umami dressing bursting with miso, maple and ginger. Serve over fluffy brown rice and with vibrant cavolo nero on the side. Scatter cashews on top for the perfect crunch
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to the boil
- Pull out 2 large frying pans, a sieve & a small bowl
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked
- In the final 2 mins of cooking, add the peas, then drain together
Prep time
- Halve the carrots lengthways, then cut into 1cm thick half-moons. Pick any woody stalks from the cavolo nero. Cut the pak choi and spring onions into 3cm pieces. Quarter 1 lime
- In the small bowl, combine half the ginger & garlic paste, the maple, miso, the juice from the lime, half the tamari and 1/2 tbsp water. Season with salt and pepper
Cook the veg
- Heat a large frying pan with 1 tsp oil on a medium-high heat. Once hot, add the carrot and spring onion and cook for 3 mins
- Add the cavolo nero and pak choi and cook for 2 mins. Add the remaining tamari and remaining ginger & garlic paste. Cook for 1 min
Sizzle the sea bream
- Heat the other large frying pan with 1 tsp oil on medium-high heat. Once hot, add the sea bream, skin-side down, and cook for 4 mins, flip and cook for a further 5 mins
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the rice into bowls, with the veg alongside. Top with the sea bream. Garnish with the remaining lime, cut into wedges
- Pour over the miso sauce and scatter over the cashew nuts
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