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Recipe : **** Baked Sea Bream With Sweet Vegetable Curry

Baked Sea Bream With Sweet Vegetable Curry
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Course:
Main Dish

Practical information

  • Prep time
    25 min
  • Cooking
    25 min
  • Ready in
    50 min
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Healthy recipe
Difficulty:
easy recipe
Recipe for:
big families
Category:
Fish and Seafood
Tags:
bream, curry, vegetable

Recipe's Ingredients

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  • ½ medium yellow onion
  • 2 cm long piece fresh ginger
  • 1 lime, thinly sliced
  • fine salt and freshly ground black pepper
  • a few sprigs fresh chives
  • 3 tablespoons butter
  • 1 tablespoon curry powder
  • 400 g fresh pumpkin
  • 600 g daurade (or tilapia) fillets
  • 150 g fresh spinach

  • Recipe preparation steps

  • 1
    Preheat the oven to 180°C.
  • 2
    Remove the seeds from the pumpkin and discard. Skin the pumpkin. Dice the pumpkin into approximately 5-mm pieces.
  • 3
    Heat 1 tablespoon butter in a saucepan over medium heat. Add the onion and sweat until soft. Add the curry powder and mix well. Add the pumpkin and mix. Sprinkle with a couple tablespoons of water. Lower heat, cover saucepan, and cook the pumpkin until soft, about 15 minutes. Stir occasionally. If the mixture appears too dry, add a little more water. Using a wooden spatula, mix the cooked pumpkin to crush it a bit.
  • 4
    Line a baking sheet with parchment paper. Arrange the lime and ginger slices on the baking sheet so they will fill the area below the fish fillets. Place the fish fillets, skin side down, on the condiments. Spread 1 tablespoon butter over the fillets and season lightly with salt. Bake the fish until barely cooked, about 5 minutes.
  • 5
    In the meantime, melt 1 tablespoon butter in a frying pan over medium heat. Add the spinach, season with salt and pepper, and fry until just wilted. Drain any accumulated liquid and add the spinach to the pumpkin. Mix well. Taste for salt. Set aside and keep warm.
  • 6
    Divide the pumpkin mixture between heated serving plates. Carefully arrange the fillets, skin side up, on the pumpkin. Place a couple of the lime slices on the fillets and sprinkle the chives over the top.
  • Ready !