Tomato and Miso Braised Seabream

Name: Tomato and Miso Braised Seabream with Mushrooms and Eggplant
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 330 Grams of Seabream; 1 Pieces of Eggplant; 250 Grams of Mushroom; 1 Pieces of Shallots; 2 Pieces of Garlic cloves; 1 Pieces of Tomatoes; 150 ML of Water; 1 Pieces of Chicken stock cube; 2 Tbsp of Olive oil; 1 Tsp of Salt; 50 Grams of Tomato paste; 20 Grams of Miso paste; 20 Grams of Honey; 200 Grams of Tomato passata; 1 Tsp of Black pepper; 15 Grams of Fresh parsley; 20 Grams of Butter

with Mushrooms and Eggplant

This one-pot is light, easy, quick to prepare - and so tasty!

Cals 458 · Prot 53 · Carbs 36 · Fat 14

Low Carb

40 min

Tomato and Miso Braised Seabream with Mushrooms and Eggplant

This one-pot is light, easy, quick to prepare - and so tasty!

Cals 458 · Prot 53 · Carbs 36 · Fat 14

Low Carb

Ingredients

Seabream 6*

330 Grams

Eggplant

1 Piece

Mushroom

250 Grams

Shallots

1 Piece

Garlic cloves

2 Pieces

Tomatoes

1 Piece

Water

150 ML

Chicken stock cube 4*5*9*15*

0.5 Pieces

Olive oil

2 Tbsp

Salt

0.5 Tsp

Tomato paste

50 Grams

Miso paste 9*

20 Grams

Honey

20 Grams

Tomato passata

200 Grams

Black pepper

0.5 Tsp

Fresh parsley

15 Grams

Butter 4*

20 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)	1910 / 458
Fats (g)	14
of which saturated (g)	6.9
Carbohydrates (g)	36
of which sugars (g)	19
Fibers (g)	12.2
Proteins (g)	53.2
Salt (g)	2.6

*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 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.

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.

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.

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 paste, miso paste and honey. Cook for 1-2 min further.

5 Add and stew

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

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.

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