Fried Seabream
with Basmati, Fried Tomatoes and Cauliflower Cream
A complete fish dinner, texture, flavour, colour. Yum! Bon appetit!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
25 min
A complete fish dinner, texture, flavour, colour. Yum! Bon appetit!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
Ingredients
Cauliflower sauce
Vegetable stock cube
15*
0 Pieces
Allergens
*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) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*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 Cook rice
Rinse the rice and cook it in cold water using the rice: water ration 1:2. Once the water boils, reduce the heat and cover. Let it simmer for 15 minutes or until the water is absorbed.
2 Cook cauliflower
Boil water with a vegetable stock cube in a large pot. Cut the cauliflower into small florets and cook it covered, for 7 minutes or until cauliflower is fork tender. Drain and blitz smooth with a food processor and if necessary add salt and pepper for flavour.
3 Fry tomatoes
Cut the tomatoes in half. Heat a spoon of oil on a large pan and place the tomatoes cut side down on the pan and fry for 3-4 minutes at medium heat. Turn them around, season with oregano, salt and pepper and continue frying for another 3 minutes. Transfer to a plate and cover to keep warm.
4 Fry fish
Fry the fish on a large nonstick pan using a spoon of oil or butter. You can use the same pan as for the tomatoes and you will have a beautiful colour on your fish. Start skin side down at high temperature and bring down to medium after 2 minutes. Cook for 4-5 minutes per side and season with lemon, salt and pepper. Serve on top of the rice with the cauliflower sauce and the juicy tomatoes.
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