Whole Seabream with Chilli and Lime Mojo
Is there such a thing as a party platter that’s also healthy? This easygoing combination of ingredients gives the seabream a delicate sour and sweet flavour, but it’s not overpowering. Serve with purple sprouting broccoli and a spinach and chickpea salad with a lime dressing. It’s one of those recipes that makes me feel happy when preparing it, though I can’t pinpoint what it is – perhaps the blend of lime, maple syrup and spice? Serves 6-8
melted butter, for greasing
1kg new potatoes, skin on and diced into
8 spring onions, sliced lengthways
2 red peppers, sliced
salt and freshly ground black pepper
2 x 1.2kg whole seabream, scaled and gutted
2 limes (zest of 2 and juice of 1)
1 red chilli, finely chopped
2 tbsp chopped fresh dill
2 tsp maple syrup
1 tsp harissa
fresh dill sprigs, to garnish
lime wedges, to garnish
1 Preheat the oven to 180°C/fan 160°C/gas 4.
2 Place the potatoes, spring onions and red peppers in a roasting tin and drizzle with sunflower oil, then season with salt and freshly ground black pepper.
3 Place the 2 whole seabream on top of the vegetables and drizzle with a little more sunflower oil.
4 Mix the lime zest and juice, chilli, dill, maple syrup and harissa together and spoon over the fish. Cook for about 20 minutes. Check that the fish is done by carefully inserting a sharp knife and pulling away the flesh to ensure the fish flakes easily. Garnish with dill sprigs and lime wedges and serve immediately.
May even try to dine al fresco later…or perhaps the blue sky is nicer enjoyed indoors?!
Happy Easter everyone,
Recipe from The Weekend Chef
Published by Gill & Macmillan
Photographer: Joanne Murphy