Harissa Baked Seabream
with Zaatar Vegetables and Tahini Sauce
This one-tray bake is jam-packed with popular Middle Eastern flavours.
Cals 562 · Prot 54 · Carbs 46 · Fat 26
Low Carb
Calorie Smart
Global Eats
40 min
This one-tray bake is jam-packed with popular Middle Eastern flavours.
Cals 562 · Prot 54 · Carbs 46 · Fat 26
Low Carb
Calorie Smart
Global Eats
Ingredients
Seabream
Seabream
6*
330 Grams
Harissa paste
20 Grams
Garlic paste
10 Grams
Coriander cumin powder
4 Grams
Salt
0.5 Tsp
Olive oil
1 Tbsp
Roasted vegetables
Carrot
2 Piece
Small zucchini
2 Piece
Yellow pepper
1 Piece
Olive oil
1 Tbsp
Zaatar
10 Grams
Garlic onion powder
4 Grams
Sesame seeds
3*
10 Grams
Salt
0.5 Tsp
Tahini sauce
Lemon
1 Piece
Tahini
3*
40 Grams
Honey
15 Grams
Salt
0.5 Tsp
To serve
Almond flakes
1*2*
30 Grams
Allergens
*6 Fish, *3 Sesame Seeds, *1 Peanuts, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1996 / 562 |
| Fats (g) | 26.1 |
| of which saturated (g) | 1.7 |
| Carbohydrates (g) | 46 |
| of which sugars (g) | 14.9 |
| Fibers (g) | 10.8 |
| Proteins (g) | 53.6 |
| Salt (g) | 1.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 200°C/180°C fan.
- Peel and slice the carrots into rounds.
- Chop the zucchini into half moons.
- Deseed and roughly chop the pepper.
2 Bake vegetables
- Add the vegetables to a lined baking tray with a drizzle of oil, the zaatar, garlic onion powder, sesame seeds and a generous pinch of salt.
- Toss until evenly coated.
- Bake for 15 min.
3 Marinate seabream
- Meanwhile, in a large bowl, mix the harissa paste (spicy!), garlic paste, coriander cumin powder, salt and a drizzle of olive oil.
- Pat the seabream fillets dry with kitchen paper.
- Add the seabream to the bowl and turn to coat.
- Refrigerate until step 5.
Tip! Sensitive to spice? Go easy on the harissa paste.
4 Prep
- Slice the lemon into wedges.
- In a bowl, mix together the tahini, a squeeze of lemon (reserve some for serving), the honey, 2 Tbsp water and a pinch of salt - this is your lemon tahini sauce.
Tip! Adjust the amount of water to reach your desired consistency.
5 Bake seabream
- Once the vegetables have baked for 10 min, add the seabream (skin-side down) on top.
- Bake for 8-10 min further or until the seabream is cooked through and the vegetables are tender.
Tip! You can tell when white fish is cooked by checking if the flesh flakes easily.
6 Serve
- Serve the Harissa-baked Seabream alongside Zaatar Vegetables.
- Drizzle over the tahini sauce.
- Top with the almond flakes and serve any remaining lemon wedges to the side.
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