NZ Woman's Weekly

Crispy-skinned bream with spiced kumara

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.

Judi Dench's fear of being forgotten

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Judi Dench's fear of being forgotten

In this week's issue of New Zealand Woman's Weekly magazine, The Second Best Exotic Marigold Hotel star Judi Dench talks about her fear of being forgotten.

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