Whole Sea Bream & Squash Tray Bake with Chilli Yogurt and Herb Jam
restaurant quality dish needs restaurant quality fish. Our large Aegean sea farmed sea bream cooks beautifully over the roasted squash. Create a meal that looks and tastes amazing. Get your tastebuds tingling with delicious chilli yogurt, made with sriracha sauce and greek yogurt, and a garlicky herb jam.
Prep: 20 mins
Cook: 40 mins
Serves 2
Ingredients
• 2 x Caught & Delivered Whole Sea Bream, defrosted
• 1 butternut squash, sliced into 1cm pieces.
• 2 tbsp olive oil
• 1 tsp cinnamon
• salt and pepper
• 1 tsp lightly crushed coriander seeds
• 20g pumpkin seeds
Herb Jam
• 50g coriander, leaves and stalks. Set a few leaves aside to serve.
• 1 garlic clove, crushed
• 4 tbsp olive oil
• good pinch of salt
Chilli Yogurt
• 200g Greek yogurt
• 2 tsp siracha sauce
Method
1. Cut the squash in half and scoop out the seeds. Cut in to 7cm x 1cm wedges.
Toss in the olive oil, cinnamon, salt & pepper and coriander seeds. Pour into a baking tray and place in a preheated oven at 180c for 10 minutes.
2. To make your herb jam, whizz the ingredients in a blender until smooth.
3. After 10 minutes in the oven, add the Sea Bream to the butternut squash, drizzle with a little oil and salt.
4. Turn the fish after 15 minutes, and spread a little of the herb jam on top of the fish.
5. Whilst the fish is cooking, pan toast the pumpkin seeds on a low heat, until the skins crack and pop. Remove and set aside.
6. Mix the sriracha sauce into the Greek yoghurt.
7. To serve, plate the squash wedges and fish, adding creative spoonfuls of the spicy yoghurt and herb jam. Scatter the pumpkin seeds.