NZ Woman's Weekly

Crispy-skinned bream with spiced kumara

  • Servings

  • Courses

  • 2 large golden kumara, whole, with skin on
  • 4 tbsp cumin seeds
  • 4 tbsp coriander seeds
  • 1 large bream, filleted
  • ½ tsp chilli powder
  • 2 tbsp olive oil
  • 1 cup Greek yoghurt
  • Handful fresh coriander leaves
  • Juice of 1 lime
  • 1 cucumber, peeled into ribbons
  • Freshly ground black pepper
  • Flaky salt

1 Preheat oven to 180°C.Brush the kumara with olive oil and roast whole in the oven for 30 minutes until soft.

2 In a dry frying pan, toast the cumin and coriander seeds until they’re fragrant. Crush the seeds in a mortar and pestle (or spice grinder) to a fine powder. Add the chilli powder, mix and sprinkle over the roasted kumara. Roughly smash into chunks.

3 Season the bream fillets with salt and pepper. Heat a little olive oil in a frying pan until near smoking point and place the bream fillets in, skin side down. Cook for 3-4 minutes until the flesh whitens and the skin crisps up. Break each fillet in half and serve on top of the spicy kumara.

4 Garnish with coriander, cucumber and yoghurt mixed with lime juice and a little salt.

Issue 1541

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