Middle Eastern Spiced Seabass

Name: Middle Eastern Spiced Seabass with Baked Eggplants
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 330 Grams of Seabass; 4 Grams of Coriander cumin powder; 2 Grams of White pepper; 2 Grams of Smoked sea salt; 2 Grams of Smoked paprika powder; 1 Tbsp of Vegetable oil; 2 Piece of Eggplant; 2 Tbsp of Vegetable oil; 100 ML of Water; 200 Grams of Tomato passata; 5 Grams of Brown sugar; 1 Piece of Vegetable stock cube; 4 Grams of Garlic onion powder; 15 Grams of Fresh parsley; 170 Grams of Natural yogurt; 1 Tsp of Salt

with Baked Eggplants

This mildly seasoned seabass is served with layered eggplants in a tomato sauce and topped with fresh yogurt.

Cals 382 · Prot 41 · Carbs 38 · Fat 10

Low Carb

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.

Cals 382 · Prot 41 · Carbs 38 · Fat 10

Low Carb

Ingredients

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

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)	1597 / 382
Fats (g)	9.5
of which saturated (g)	3.1
Carbohydrates (g)	38
of which sugars (g)	26.3
Fibers (g)	14.4
Proteins (g)	41.3
Salt (g)	1.9

*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. 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.

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.

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.

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.