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!
Cals 551 · Prot 43 · Carbs 41 · Fat 21
Low-Carb
Calorie smart
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30 min
photo
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!
Cals 551 · Prot 43 · Carbs 41 · Fat 21
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
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
30 Grams
Olive oil
4 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp
Baby spinach
60 Grams
Whole almonds
40 Grams

Tips for fussy eaters

Leave out the mint.

Pro tip

Firmly roll the lemon on the work surface before slicing it. This will help release more of its juices.

Before you start

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

Instructions

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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. 
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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
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3 Blend dressing

Add the Parmesanmintbasilgarlic, a very generous squeeze of lemon juice, the lemon zest, olive oil, salt and pepper to a food processor. Blitz. 
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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.
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5 Assemble

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

Serve the seabass over the herby quinoa salad

Tips for fussy eaters

Leave out the mint.

Pro tip

Firmly roll the lemon on the work surface before slicing it. This will help release more of its juices.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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