Seabass with Hazelnut Dukkah,

Roasted Carrots and Quinoa
Traditionally dukkah is made from of a variety of nuts, seeds, herbs and ground spices.
Cals 824 · Prot 51 · Carbs 69 · Fat 40
Low Carb
35 min
Seabass with Hazelnut Dukkah, Roasted Carrots and Quinoa
Traditionally dukkah is made from of a variety of nuts, seeds, herbs and ground spices.
Cals 824 · Prot 51 · Carbs 69 · Fat 40
Low Carb
Ingredients
Seabass
Seabass 6*
330 Grams
Vegetable oil
1 Tbsp
Dukkah
Carrot
3 Piece
Vegetable oil
1 Tbsp
Coriander seeds
2 Grams
Cumin seeds
2 Grams
Sesame seeds 3*
10 Grams
Smoked sea salt
2 Grams
Hazelnuts 2*
40 Grams
Zaatar
5 Grams
Quinoa
White quinoa
100 Grams
Water
200 ML
Labneh
Garlic cloves
0.5 Piece
Labneh 4*
200 Grams
Fresh parsley
15 Grams

Allergens

*6 Fish, *3 Sesame Seeds, *2 Tree Nuts, *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) 3448 / 824
Fats (g) 40.3
of which saturated (g) 13.8
Carbohydrates (g) 69
of which sugars (g) 15.8
Fibers (g) 12.3
Proteins (g) 51.2
Salt (g) 2.7
*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

Carrots

1 Carrots

Preheat the oven to 200°C/180°C fan. Peel and chop the carrots into batons. Add the carrots to a baking tray with a drizzle of oil. Bake for 25 min or until the carrot begins to soften.
Quinoa

2 Quinoa

Meanwhile, 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 a pinch of salt. 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.
Dukkah

3 Dukkah

Meanwhile, add the coriander, cumin, sesame seeds, hazelnuts, zaatar and a generous pinch of smoked sea salt to a pestle and mortar and crush. This is your dukkah. Once the carrots have been baking for 15 min, sprinkle them with the dukkah and roast for 10 min further.
Labneh

4 Labneh

Meanwhile, peel and grate the garlic. Add the garlic and labneh to a bowl and mix. Set aside (see pro tip).
Fry seabass

5 Fry seabass

Pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a large non-stick pan over a medium-high heat with a drizzle of vegetable oil . 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.
Serve

6 Serve

Serve the seabass over the quinoa with a dollop of labneh. Place the carrots on the side and top with any leftover dukkah from the baking tray. Garnish with the fresh parsley leaves.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved ·