Tomato and Miso Braised Seabream

with Mushrooms and Eggplant
This one-pot is light, easy, quick to prepare - and so tasty!
Cals 477 · Prot 50 · Carbs 39 · Fat 19
Low-Carb
Calorie smart
Try Hello Chef Now
40 min
photo
This one-pot is light, easy, quick to prepare - and so tasty!
Cals 477 · Prot 50 · Carbs 39 · Fat 19
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Seabream
330 Grams
Eggplant
1 Piece
Mushroom
250 Grams
Shallots
1 Piece
Garlic cloves
2 Pieces
Tomatoes
1 Piece
Water
150 ML
Chicken stock cube
0.5 Pieces
Olive oil
2 Tbsp
Salt
0.5 Tsp
Tomato paste
50 Grams
Miso paste
20 Grams
Honey
20 Grams
Tomato passata
200 Grams
Black pepper
0.5 Tsp
Fresh parsley
15 Grams
Salted butter
20 Grams

Tips for fussy eaters

Reserve a portion of seabream and serve it with mashed potatoes.

Pro tip

Don' rush the eggplants! The longer you cook them for, the better!

Before you start

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

Instructions

photo

1 Prep ingredients

Remove the seabream skin and chop the fish to chunks. Peel the eggplants in a stripey pattern. Roughly chop the peeled eggplants. Clean and chop the mushrooms. Peel and finely chop the shallots and garlic. Chop the tomatoes. Boil the measured water and dissolve the stock cube in it.
photo

2 Fry eggplant

Heat a pan over a medium heat with a generous drizzle of olive oil. Once hot, add the eggplants with a pinch of salt and cook for 5 min or until golden. Transfer the eggplants to a plate and return the pan to a medium heat. 
photo

3 Fry mushrooms

Add another drizzle of olive oil to the pan and fry the mushrooms for 5 min until nicely browned and starting to crisp.
photo

4 Fry and add

Return the eggplant to the pan. Add the shallots and garlic and fry for 2 min further. Add the tomatoes, tomato pastemiso paste and honey. Cook for 1-2 min further.
photo

5 Add and stew

Add the tomato passatastock and black pepper. Cover with a lid, reduce the heat to low and cook for 10 min.
photo

6 Add and finish

Add the seabream chunks to the pan and cook for 3-5 min or until the fish is cooked through.  Meanwhile, wash and chop the parsley. Once ready, stir in the salted butter. Garnish with a sprinkling of chopped fresh parsley and serve immidiately. 

Tips for fussy eaters

Reserve a portion of seabream and serve it with mashed potatoes.

Pro tip

Don' rush the eggplants! The longer you cook them for, the better!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Seared Tuna
with Olive and Tomato Salad
Sesame Crusted Salmon
with Crunchy Slaw
Baked Salmon
with Lemon Artichokes, Tomatoes and Olives
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy