Seabass with Hazelnut Dukkah,

Roasted Carrots and Quinoa

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Instructions

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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.

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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.

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3 Dukkah

Meanwhile, add the coriandercuminsesame 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.

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4 Labneh

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

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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. 

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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. 

Tips for fussy eaters

Don't like the taste of raw garlic? Use half!

Pro tip

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

Traditionally dukkah is made from of a variety of nuts, seeds, herbs and ground spices.

Cooking Time: 35 min

Equipment Required: Pestle & Mortar

Cals 713 · Prot 52 · Carbs 56 · Fat 35

Gluten-Free

Ingredients

Number of people

Seabass

Seabass 330 Grams
Vegetable oil 1 Tbsp

Dukkah

Carrot 3 Piece
Vegetable oil 1 Tbsp
Coriander seeds 2 Grams
Cumin seeds 2 Grams
Sesame seeds 10 Grams
Smoked sea salt 2 Grams
Hazelnuts 40 Grams
Zaatar 5 Grams

Quinoa

White quinoa 100 Grams
Water 200 ML

Labneh

Garlic cloves 0.5 Piece
Labneh 200 Grams
Fresh parsley 15 Grams

Traditionally dukkah is made from of a variety of nuts, seeds, herbs and ground spices.

Cooking Time: 35 min

Equipment Required: Pestle & Mortar

Cals 713 · Prot 52 · Carbs 56 · Fat 35

Gluten-Free

Instructions

photo

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.

photo

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.

photo

3 Dukkah

Meanwhile, add the coriandercuminsesame 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.

photo

4 Labneh

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

photo

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. 

photo

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. 

Tips for fussy eaters

Don't like the taste of raw garlic? Use half!

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
Vegetable oil 1 Tbsp

Dukkah

Carrot 3 Piece
Vegetable oil 1 Tbsp
Coriander seeds 2 Grams
Cumin seeds 2 Grams
Sesame seeds 10 Grams
Smoked sea salt 2 Grams
Hazelnuts 40 Grams
Zaatar 5 Grams

Quinoa

White quinoa 100 Grams
Water 200 ML

Labneh

Garlic cloves 0.5 Piece
Labneh 200 Grams
Fresh parsley 15 Grams
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