Seared black bream with roasted aubergine, tomato and potato crush and kachumber
by Vivek Singh

Ingredients

Fish & Shellfish

  • 4 black bream fillets

Oils & Vinegars

  • 1 tbsp of vegetable oil
  • 2 tbsp of olive oil

Fruit & Vegetables

  • 1/4 cucumber, deseeded and cut into 3mm dice
  • 1/2 carrot, cut into 3mm dice
  • 1 tomato, deseeded and cut into 3mm dice
  • 1 lemon, juiced
  • 1/2 tsp chilli flakes
  • 1 large aubergine
  • 1 potato
  • 2 tomatoes
  • 1/2 lime, juiced
  • 1/2 small red onion, finely chopped

Store Cupboard

  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 tsp black onion seeds
  • 1 tsp salt
  • 1/2 tsp salt

Spices & Dried Herbs

  • 1 tbsp of fresh coriander, finely chopped
  • 1/2 tsp fennel seeds
  • 1 green chilli, chopped
  • 1 tsp fresh coriander, finely chopped