Mexican SEA Bream WITH Roasted Lemon Courgettes & Spicy LIME Seasoning
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
Sea bream fillets are cooked in a smoky chipotle sauce and served with roasted lemon courgettes, warm tortillas, and a spicy lime seasoning.
Ingredients
- 2 chipotle chillies
- 1 red onion peeled and quartered
- 4 garlic cloves peeled
- 4 tomatoes
- 1 tsp ground cinnamon
- 1/2 tsp paprika
- 1 tsp brown sugar
- leaves from 1 large thyme sprig
- 4 sea bream fillets
- 1 coriander (cilantro) leaves
- 2 tbsp best-quality extra virgin olive oil
- 4 large flour tortillas
- 1 5/16 lbs courgettes (zucchini) cut into 1.5cm/⅝in chunks
- 3 large thyme sprigs
- 2 tbsp olive oil
- 0.5 lemon juice of
- sea salt
- freshly ground black pepper
- 2 limes zest and juice
- 1 tsp crushed chilli flakes
- 1 tsp sea salt
Nutrition (per serving, estimated)
Estimated based off 14 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 372 mg
- Iron: 5.36 mg
- Magnesium: 70.3 mg
- Phosphorus: 359 mg
- Potassium: 1083 mg
- Zinc: 2.23 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 chipotle chillies
- 4 tomatoes
- 1 tsp ground cinnamon
- 1/2 tsp paprika
- 1 tsp brown sugar
- leaves from 1 large thyme sprig
- 4 sea bream fillets
- 1 coriander (cilantro) leaves
- 2 tbsp best-quality extra virgin olive oil
- 4 large flour tortillas
- 3 large thyme sprigs
- 2 tbsp olive oil
- sea salt
- freshly ground black pepper
- 1 tsp crushed chilli flakes
- 1 tsp sea salt
Prepare
- 1 red onion, peeled and quartered
- Peel 4 garlic cloves
- 1 5/16 lbs courgettes (zucchini), cut into 1.5cm/⅝in chunks
- 0.5 lemon, juice of
- 2 limes, zest and juice
Let's Cook
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Step 1.
Preheat the oven to 200°C/400°F/Gas 6. In a roasting tin, combine the courgette chunks, 3 large thyme sprigs, 2 tbsp olive oil, a good pinch of salt and pepper, and the juice of ½ lemon. Toss well to coat. Roast for 30–35 minutes, until the courgettes are tender and creamy.
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Step 2.
While the courgettes roast, soak 2 chipotle chillies in 2 tablespoons hot water and set aside. Heat a non-stick frying pan or skillet over high heat. Add the quartered red onion and 4 peeled garlic cloves to the dry pan and toast for 2 minutes, turning occasionally. Add 4 whole tomatoes and turn the garlic cloves. Cook for another 2–3 minutes until the tomatoes and onion are charred on one side and the garlic is charred on both sides.
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Step 3.
While the tomatoes char, prepare the spicy lime seasoning: in a serving bowl, combine the zest of 2 limes, 1 tsp crushed chilli flakes, and 1 tsp sea salt. Set aside.
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Step 4.
Transfer the charred onion, garlic, and tomatoes to a blender or food processor. Add the soaked chipotle chillies with their soaking liquid, 1 tsp ground cinnamon, ½ tsp paprika, 1 tsp brown sugar, leaves from 1 large thyme sprig, a good pinch of salt, and the juice of 1½ limes (reserve the remaining lime half). Blend until smooth.
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Step 5.
Pour the sauce into a large, shallow saucepan and bring to a boil over medium heat. Cook for 10 minutes, stirring occasionally. Then add 4 sea bream fillets, skin-side down, to the hot sauce. Cover and cook for 4–5 minutes, until the fish is tender and flakes easily. While the fish cooks, pinch the spicy lime seasoning between your fingers to release its flavors. Cut the remaining lime half into 4 segments.
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Step 6.
Scatter a handful of coriander leaves over the cooked fish and drizzle with 2 tbsp extra virgin olive oil. Serve the fish with the roasted courgettes, warm flour tortillas, lime segments, and the spicy lime seasoning on the side.