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Main course · Caribbean

Turks and Caicos-Style Baked Sea Bream with Rice and Peas

40 min Serves 4 ~589 kcal/serving ~£10.80 (£2.70/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 2 whole sea bream, gutted
  • 1 onion
  • 2 tomatoes
  • 1 lime
  • 300 g long grain rice
  • 400 g pigeon peas

Nutrition (per serving)

Calories
589 kcal
Protein
42.9 g
Carbohydrate
83.9 g
of which sugars
5.9 g
Fat
6.7 g
of which saturates
1.7 g
Fibre
9.4 g
Salt
0.45 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Score the sea bream a few times on each side and season well.

  2. 2

    Lay the sliced onion and tomatoes in a baking dish, place the fish on top and squeeze over the lime juice.

  3. 3

    Bake for 20-25 minutes until the flesh flakes easily and is cooked through.

  4. 4

    Meanwhile, rinse the rice and simmer it in 300ml water with the drained pigeon peas for 12-14 minutes until tender.

  5. 5

    Serve the baked fish with the rice and peas.

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