Fried Seabream and Roasted Vegetables

Name: Fried Seabream and Roasted Vegetables with Curry Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 330 Grams of Seabream; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Eggplant; 2 Pieces of Small zucchini; 1 Pieces of Carrot; 1 Tbsp of Olive oil; 1 Pieces of Red onion; 3 Pieces of Garlic cloves; 2 Tbsp of Olive oil; 5 Grams of Curry powder; 150 Grams of Basmati rice; 300 ML of Water; 1 Pieces of Chicken stock cube; 1 Tsp of Salt; 100 Grams of Green peas; 2 Pieces of Organic Eggs; 1 Pieces of Lime; 15 Grams of Fresh coriander

with Curry Rice

A veggie-packed take on Kedgeree!

Cals 710 · Prot 60 · Carbs 107 · Fat 12

Family Friendly

30 min

Fried Seabream and Roasted Vegetables with Curry Rice

A veggie-packed take on Kedgeree!

Cals 710 · Prot 60 · Carbs 107 · Fat 12

Family Friendly

Ingredients

Fish

Seabream 6*

330 Grams

Olive oil

1 Tbsp

Salt

1 Tsp

Black pepper

0.5 Tsp

Veggies

Eggplant

1 Piece

Small zucchini

2 Pieces

Carrot

1 Piece

Olive oil

1 Tbsp

Rice

Red onion

1 Piece

Garlic cloves

3 Pieces

Olive oil

2 Tbsp

Curry powder

5 Grams

Basmati rice

150 Grams

Water

300 ML

Chicken stock cube 4*5*9*15*

1 Piece

Salt

0.5 Tsp

Green peas

100 Grams

To serve

Organic Eggs 5*

2 Pieces

Lime

1 Piece

Fresh coriander

15 Grams

Allergens

*6 Fish, *4 Milk, *5 Eggs, *9 Soya, *15 Celery

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)	2968 / 710
Fats (g)	11.5
of which saturated (g)	3.8
Carbohydrates (g)	107
of which sugars (g)	15.2
Fibers (g)	14.8
Proteins (g)	60.3
Salt (g)	3.2

*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 Roast veggies

Preheat the oven to 225°C. Cut eggplant to cubes. Cut zucchini to chunks. Peel and cut carrots to coins. In a bowl, coat the veggies with olive oil. Pour on an oven tin lined with baking paper. Roast for about 25 minutes until nicely browned.

2 Prepare rice

Meanwhile, peel and mince onion and garlic. Heat oil in a large pan over medium-high heat. Fry onion for 5 minutes. Add garlic, curry powder, and rice. Cook, stirring, for 2–3 minutes. Add water and stock cube. Bring to a boil, stir once, cover, and reduce the heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Season with salt to taste. Finally fold in the green peas.

3 Boil eggs

While the rice is cooking, boil eggs for about 7 minutes. Submerge in cold water, then peel and halve.

4 Fry fish

Heat oil in a pan over high heat. Fry the fish fillets until cooked through but still juicy (do not overcook). Season with salt and pepper.

5 Combine

Mix the roasted vegetables in the rice, or serve them on top of the rice. Divide to plates and top with fried fish and halved eggs. Finish with lime wedges and chopped fresh coriander.

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