Pan-Seared Seabream with Sweet Potato Coconut Purée

Make pan-seared seabream with sweet potato coconut purée, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
200g Seabream fillet
100g Sweet potato
80g Asparagus
65g Green peas
34ml Coconut milk
3 sprays Olive oil
Ingredient notes on the recipe page.

METHOD
1. Peel and dice the sweet potato, then boil or steam until completely soft, around 15 minutes. Drain well and blend with the coconut milk until smooth, seasoning with salt and a little white pepper.
2. Keep warm. Blanch the asparagus and peas in salted boiling water for 2 minutes, then refresh in ice water and drain.
3. Pat the seabream dry, score the skin lightly and season both sides. Spray the pan with olive oil, heat until just smoking, and lay the fillet skin-side down, pressing gently for the first 20 seconds.
4. Cook 3 to 4 minutes until the skin is crisp and the flesh has turned opaque two-thirds up, then flip for 45 seconds and rest.
5. Spoon the purée onto the plate, add the greens, and set the fish skin-side up.

Contains fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/pan-seared-seabream-with-sweet-potato-coconut-puree

AI-generated images illustrating the recipe.

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