Middle Eastern Spiced Seabass

with Baked Eggplants
This mildly seasoned seabass is served with layered eggplants in a tomato sauce and topped with fresh yogurt.
NEW!
Cals 392 · Prot 42 · Carbs 40 · Fat 10
Low Carb
Calorie smart
Try Hello Chef Now
30 min
Middle Eastern Spiced Seabass with Baked Eggplants
This mildly seasoned seabass is served with layered eggplants in a tomato sauce and topped with fresh yogurt.
NEW!
Cals 392 · Prot 42 · Carbs 40 · Fat 10
Low Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Seabass
Seabass 6*
330 Grams
Coriander cumin powder
4 Grams
White pepper
2 Grams
Smoked sea salt
2 Grams
Smoked paprika powder
2 Grams
Vegetable oil
1 Tbsp
Eggplant
Eggplant
2 Piece
Vegetable oil
2 Tbsp
Water
100 ML
Tomato passata
200 Grams
Brown sugar
5 Grams
Vegetable stock cube 15*
1 Piece
Garlic onion powder
4 Grams
Fresh parsley
15 Grams
Natural yogurt 4*
170 Grams
Salt
0.5 Tsp

Allergens

*6 Fish, *15 Celery, *4 Milk
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) 1640 / 392
Fats (g) 9.6
of which saturated (g) 3.1
Carbohydrates (g) 40
of which sugars (g) 26.5
Fibers (g) 15
Proteins (g) 41.7
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

Prep

1 Prep

Preheat the oven to 200°C/180°C fan. Slice the eggplant into thin strips length-wise - they should be around 0.5 cm thick. Place the eggplant slices onto a baking tray with a generous drizzle of oil and a pinch of salt. Bake for 15 min or until starting to soften.
Tomato sauce

2 Tomato sauce

Meanwhile, boil the measured water. In a jug or bowl, add the tomato passata, boiled measured water, brown sugar, crumbled stock cube and garlic onion powder. Whisk until everything has dissolved.
Marinade

3 Marinade

Meanwhile, add the coriander cumin powder, a pinch of white pepper (spicy!) and smoked salt, smoked paprika, and oil to a large bowl. Mix until combined. Add the seabass to the marinade and turn to coat evenly. Refrigerate.
Bake

4 Bake

Finely chop the parsley (reserve some for garnish). Once the eggplant is cooked, layer the pieces in a baking dish with the tomato sauce and fresh parsley, starting with a layer of tomato sauce. Bake for 10 min.
Fry seabass

5 Fry seabass

Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the seabass and fry for 2-3 min on each side.
Serve

6 Serve

Divide the eggplant bake between plates and garnish with the remaining parsley. Finish with a spoon of yogurt. Serve the seabass alongside.
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