Cajun Fish with Cheesy Peppers

Name: Cajun Fish with Cheesy Peppers and Cucumber Corn Salsa
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 330 Grams of Seabream; 2 Grams of Smoked paprika powder; 2 Grams of Chilli flakes; 4 Grams of Garlic onion powder; 2 Grams of Dried oregano; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Tbsp of Olive oil; 1 Piece of Red pepper; 1 Tbsp of Olive oil; 30 Grams of Jalapeno slices; 80 Grams of Cream cheese; 60 Grams of Grated orange cheddar; 10 Grams of Panko bread crumbs; 1 Tbsp of Vegetable oil; 1 Piece of Cucumber; 145 Grams of Sweet corn kernels; 15 Grams of Fresh coriander; 1 Piece of Lime

and Cucumber Corn Salsa

No pans or pots needed! You'll just be using an oven tray to cook the stuffed peppers, and the spicy, smoky Cajun fish.

156 Reviews

Cals 521 · Prot 51 · Carbs 26 · Fat 24

Low Carb

Calorie Smart

35 min

Cajun Fish with Cheesy Peppers and Cucumber Corn Salsa

No pans or pots needed! You'll just be using an oven tray to cook the stuffed peppers, and the spicy, smoky Cajun fish.

156 Reviews

Cals 521 · Prot 51 · Carbs 26 · Fat 24

Low Carb

Calorie Smart

Ingredients

Fish

Seabream 6*

330 Grams

Smoked paprika powder

2 Grams

Chilli flakes

2 Grams

Garlic onion powder

4 Grams

Dried oregano

2 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Olive oil

1 Tbsp

Cheesy peppers

Red pepper

1 Piece

Olive oil

1 Tbsp

Jalapeno slices

30 Grams

Cream cheese 4*

80 Grams

Grated orange cheddar 4*

60 Grams

Panko bread crumbs 10*11*12*

10 Grams

Vegetable oil

1 Tbsp

Cucumbers

Cucumber

1 Piece

Sweet corn kernels

145 Grams

Fresh coriander

15 Grams

Lime

1 Piece

Allergens

*6 Fish, *4 Milk, *10 Wheat, *11 Gluten, *12 Lupin

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2180 / 521
Fats (g)	24
of which saturated (g)	16.8
Carbohydrates (g)	26
of which sugars (g)	11
Fibers (g)	5.3
Proteins (g)	50.5
Salt (g)	2.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Bake peppers

Preheat the oven to 200°C/ 180°C fan.
Slice the peppers in half lengthwise, leaving their stems in place. Deseed them.
Place the peppers onto a lined baking tray and drizzle with oil.
Bake for 10 min.

Tip! If using an air fryer, preheat to 180°C. Add the peppers to the air fryer basket, air fry for 7-8 min.

2 Season fish

Meanwhile, in a large bowl, combine the smoked paprika, chilli flakes (spicy!), garlic onion powder, oregano, a pinch of salt and pepper and a generous drizzle of oil.
Mix into a thick paste.
Transfer the seabream fillets to a plate skin side down, and divide the spice paste on the seabream fillets.
Set aside.

Tip! Can't handle the heat? Go easy on the chilli flakes.

3 Prep stuffing

Finely chop the jalapeno slices.
In a small bowl, combine the chopped jalapeno and the cream cheese.
Mix well and set aside.

4 Bake fish

Once the peppers have baked for 10 min, spoon the jalapeno cream cheese stuffing into the pepper halves.
Divide the grated cheddar on top and finally sprinkle with the panko bread crumbs. Drizzle with oil.
Add the marinated seabream fillets onto the tray alongside the peppers.
Bake for 15 min further or until the fish is cooked through and the stuffed pepper tops are crispy and golden.

Tip! A drizzle of vegetable oil helps the bread crumbs to crisp up nicely. If using an air fryer, air fry the stuffed peppers and seabream fillets for 10-12 min until cooked through. Cook in batches if necessary.