Steamed sea bream, pasta with herbs: Yotam Ottolenghi's recipes for meals in 30 minutes

For some, a 30-minute meal is a super-quick fix. For others, it's longer than they usually spend preparing dinner. For me though, whether it's mid-week or when we have friends over at the weekend, that's pretty much where I'm at. On the one hand, 30 minutes isn't all that long - it's an episode of something quick on TV, listening to a podcast, or catching up with a buddy on the phone - but it's also enough time to do something special. And, if I'm feeling really organized, calling a friend or listening to a podcast while cooking, then I break it down, or at least feel like it, before dinner even rolls around. be served.

Steamed sea bream, red bulgur and spiced pine nuts (top photo)

A well-stocked pantry means you only need to buy a minimum of ingredients for this. That said, if you don't have what is listed below, you can substitute them with alternatives: almonds or walnuts, for example, instead of pine nuts, cherry tomatoes instead of mini plums , etc.

Prepare 5 minCook 25 minFor 4 people

2 tbsp olive oil1 onion, peeled and finely chopped (180g)150g baby plum tomatoesFine sea salt¼ tsp chipotle shavings250g large bulgur 250ml low-fat coconut milk½ vegetable stock cube, crumbled (or 1½ tsp powdered stock) 2 tbsp. ">For the marinated shallots1 large banana shallot, peeled and cut into thin rings (50g)2 tsp lime juice⅛ tsp caster sugar

For the spicy pine nuts1 tbsp pine nuts 2 garlic cloves, peeled and thinly sliced ​​1 tbsp oil ½ tsp chipotle flakes Add the oil, onion, tomatoes and ½ tsp salt, and fry, stirring occasionally, for five minutes, until the onions become translucent and the tomatoes begin to break down.

Stir in the chipotle, fry for two minutes, then add the bulgur and grill for two minutes Pour in the coconut milk, then stir in the stock cube, tomato puree and 200ml of water, reduce the heat to medium, cover and cook 10 minutes.

Meanwhile, put in a small skillet over medium-high heat, add all the ingredients of s spiced pine nuts and sauté gently, stirring often, for four to six minutes, until the garlic is golden brown. Pour into a small heatproof bowl and let cool slightly (make the nuts well in advance, if desired).

Sprinkle one-eighth of a teaspoon of salt in total on the flesh side of the fish fillets. Remove the lid from the pot of bulgur, stir well, then lay the fillets skin side up. Cover again, cook for five minutes, then remove from the heat and let stand, still covered, for two minutes. Finish with a strong grind of pepper.

While the fish cooks, combine all the ingredients for the quick pickle in a small bowl and let sit for five minutes.

< p class="dcr-kpil6a">Scatter the shallots over the fish, drizzle the pine nuts and their oil over them, sprinkle with cilantro and serve.

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