Tandoori Seabass

with Gunpowder Cauliflower and Green Beans
In this recipe, you'll marinate seabass fillets in spiced yogurt and serve them alongside fiery gunpowder cauliflower.
NEW!
Cals 380 · Prot 44 · Carbs 35 · Fat 8
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
Tandoori Seabass with Gunpowder Cauliflower and Green Beans
In this recipe, you'll marinate seabass fillets in spiced yogurt and serve them alongside fiery gunpowder cauliflower.
NEW!
Cals 380 · Prot 44 · Carbs 35 · Fat 8
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tandoori seabass
Seabass 6*
330 Grams
Natural yogurt 4*
170 Grams
Tandoori masala
2 Grams
Smoked paprika powder
2 Grams
Ginger garlic paste
10 Grams
Lemon
1 Piece
Gunpowder cauliflower
Cauliflower
600 Grams
Salt
0.5 Tsp
Spring onion
40 Grams
Coriander seeds
2 Grams
Cumin seeds
2 Grams
Chilli flakes
2 Grams
Vegetable oil
1 Tbsp
Fresh coriander
15 Grams
Green beans
Green beans
250 Grams
Salt
0.5 Tsp

Allergens

*6 Fish, *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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep cauliflower

1 Prep cauliflower

Preheat the oven to 220°C/200°C fan. Separate the cauliflower into bite-size florets. Cook the cauliflower in a pot of salted boiling water for 5 min. Once cooked, drain and leave to briefly steam dry in a colander. Place the drained cauliflower on a baking tray. Season with salt. Bake for 15 min.
Prep

2 Prep

Meanwhile, in a bowl, mix together half of the yogurt, the tandoori masala (spicy!)smoked paprikaginger garlic paste, half of the lemon juice and a vey generous pinch of salt. Add the seabass and turn until coated. Refrigerate until step 5. Finely chop the spring onion. Trim the green beans.
Bake cauliflower

3 Bake cauliflower

Once the cauliflower florets have been baking for 15 min, lightly crush them with a fork. Add the coriander seedscumin seedschilli flakes (spicy!) and a generous drizzle of oil. Sprinkle with the spring onions, toss and bake for 5-10 min further or until crisp. 
Boil green beans

4 Boil green beans

Meanwhile, cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked. 
Fry seabass

5 Fry seabass

Heat a large non-stick pan over a medium heat with a drizzle of oil. Once hot, add the coated seabass, skin-side down and fry for 4 min. Flip and cook for 1 min further. 
Tip! You can tell when white fish is cooked by checking if the flesh flakes easily.
Serve

6 Serve

Once crisp, remove the cauliflower from the oven, squeeze half of the lemon juice over and tumble with the fresh coriander leaves. Serve the tandoori seabass alongside the gunpowder cauliflower and green beans. Serve the remaining yogurt alongside.
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