Mediterranean-style Seabass

with Quinoa, Herb Dressing and Baby Spinach
This recipe is based on the Mediterranean diet which is more of an eating pattern than a strict diet. It’s based on research stating that people living in Mediterranean countries live longer!
301 Reviews
Cals 573 · Prot 51 · Carbs 46 · Fat 23
Low-Carb
Calorie smart
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30 min
Mediterranean-style Seabass with Quinoa, Herb Dressing and Baby Spinach
This recipe is based on the Mediterranean diet which is more of an eating pattern than a strict diet. It’s based on research stating that people living in Mediterranean countries live longer!
301 Reviews
Cals 573 · Prot 51 · Carbs 46 · Fat 23
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Quinoa
White quinoa
100 Grams
Water
200 ML
Vegetable stock cube
0.5 Piece
Seabass
Seabass 6*
330 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Salad and dressing
Lemon
1 Piece
Fresh mint
10 Grams
Fresh basil
15 Grams
Garlic cloves
0.5 Piece
Parmesan 4*
30 Grams
Olive oil
4 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp
Baby spinach
60 Grams
Whole almonds 2*
40 Grams

Allergens

*6 Fish, *4 Milk, *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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Quinoa

1 Quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and stock cube. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender. Transfer to a bowl and refrigerate.
Prep

2 Prep

Meanwhile, wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Pick the mint and basil leaves. Peel and chop the garlic. Grate the Parmesan.
Blend dressing

3 Blend dressing

Add the Parmesan, mint, basil, garlic, a very generous squeeze of lemon juice, the lemon zest, olive oil, salt and pepper to a food processor. Blitz.
Fry

4 Fry

Pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a large non-stick pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1-2 min further.
Assemble

5 Assemble

Meanwhile, toss the drained and cooled quinoa, baby spinach and almonds in the dressing.
Serve

6 Serve

Serve the seabass over the herby quinoa salad.
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