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Steamed fillet of bream with vegetable chili and cumin yogurt Recipe

Ingredients for people

    For the fish
  • Gilt head bream fillet(s)140g : 6 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn

  • For the sauce
  • Greek yogurt : 250 g
  • Ground cumin : 5 g
  • Garlic clove(s) : 1 whole
  • Lemon(s) : 0.5 whole

  • For the vegetables
  • Onion(s) : 1 whole
  • Red pepper(s) : 1 whole
  • Yellow pepper(s) : 1 whole
  • Courgette(s) : 1 whole
  • Red beans cooked : 1 g
  • Fresh tomato puree : 10 g
  • Tinned chopped tomatoes : 200 g
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Olive oil : 30 ml
  • Fresh coriander : 0.25 bunch
  • Ground cumin : 5 g
  • Ground coriander : 5 g
  • Cayenne pepper : 2 g
  • 1For the fish

    Pin bone the fish, season with salt and pepper and place in a steamer for 6 minutes.

  • 2For the sauce

    Peel and puree the garlic with your knife. Add the garlic, cumin and juice from half a lemon to Greek yogurt and mix thoroughly. Set aside to develop the flavour.

  • 3For the vegetable chili

    Peel and finely dice the onion and garlic. Finely dice the chilli. Cut all of the remaining vegetables into small dice. Pick the coriander and chop the leaves.

    Heat a saucepan and add the olive oil. Sweat the onions and garlic with salt. Add the spices cook for a minute and then add the diced vegetables and cook until they begin to soften. Add the tomato paste and cook for 2 minutes and then add the chopped tomatoes.
    Lower the heat and cook until the vegetables are soft. Add the kidney beans, check the seasoning and the stir in the chopped chilli and the coriander.

  • 4To assemble

    Spoon the chilli into a bowl. Place the fish on top of the chilli and drizzle the yogurt over the fish.

Chef's tip

«When adding the cooked beans into the chilli do not add until the vegetables soft, other wise the beans will over cook.»

Steamed fillet of bream served on a bed of vegetable chilli, with cumin flavoured yogurt.

Rate this recipe :

(10 votes)

  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  0h

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