Middle Eastern Spiced Seabass

with Baked Eggplants

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Instructions

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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.

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2 Tomato sauce

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

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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. 

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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.

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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.

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6 Serve

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

Tips for fussy eaters

Omit the spices and season the seabass with salt and black pepper only.

Pro tip

You can tell when white fish is cooked by checking if the flesh flakes easily

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

Cooking Time: 30 min

Cals 400 · Prot 42 · Carbs 45 · Fat 8

Gluten-Free

Ingredients

Number of people

Seabass

Seabass 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 1 Piece
Garlic onion powder 4 Grams
Fresh parsley 15 Grams
Natural yogurt 170 Grams
Salt 0.5 Tsp

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

Cooking Time: 30 min

Cals 400 · Prot 42 · Carbs 45 · Fat 8

Gluten-Free

Instructions

photo

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.

photo

2 Tomato sauce

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

photo

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. 

photo

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.

photo

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.

photo

6 Serve

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

Tips for fussy eaters

Omit the spices and season the seabass with salt and black pepper only.

Pro tip

You can tell when white fish is cooked by checking if the flesh flakes easily

Ingredients

Number of people

Seabass

Seabass 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 1 Piece
Garlic onion powder 4 Grams
Fresh parsley 15 Grams
Natural yogurt 170 Grams
Salt 0.5 Tsp
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