What are the main ingredients in Middle Eastern Tahini Basa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Middle Eastern Tahini Basa?

Calories: 486, Carbs: 40 grams, Fat: grams, Protein: 43.1 grams, Sugar: 12.3 grams, Salt: 157 grams

How do I prepare Middle Eastern Tahini Basa?

ROASTED VEGGIES: Preheat the oven to 200°C. Place the halved baby carrots and broccoli chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 20-25 minutes until softened and starting to caramelise, shifting halfway. SUMAC SALSA: In a bowl, combine the diced onion, the chopped parsley, the chopped walnuts, the sumac spice, a drizzle of oil and seasoning. Set aside for serving. SIZZLING BASA: When the roast veg has 10 minutes remaining, pat the basa dry with paper towel. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion. TAHINI SAUCE: Return the pan, wiped down if necessary, to a medium heat with a small drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the juice of 2 lemon wedges, the tahini, and 80ml of water. Mix until smooth and creamy. SHOW THEM WHOSE BASA!: Plate up the flaky basa and top with the creamy tahini sauce and the fragrant sumac salsa. Side with the rinsed salad leaves and the roasted veggies. Serve with any remaining lemon wedges and dig in!

What should be prepared from my kitchen to make Middle Eastern Tahini Basa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Middle Eastern Tahini Basa

Flaky basa is served with a dreamy creamy tahini sauce and a sumac-spiced onion, parsley and walnut salsa. Sided with fresh salad leaves and sweet roasted carrot and broccoli, this dish is simple, balanced and absolutely delicious!

Middle Eastern Tahini Basa

with roasted baby carrots, fresh parsley & walnuts

Hands on Time: 15 - 35 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Carrots
Basa Fillet
Basa Fillets
Broccoli Florets
Fresh Parsley
Garlic Clove
Garlic Cloves
Lemon
Lemons
Red Onion
Salad Leaves
Sumac Spice
Tahini
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

ROASTED VEGGIES
Preheat the oven to 200°C. Place the halved baby carrots and broccoli chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 20-25 minutes until softened and starting to caramelise, shifting halfway.
SUMAC SALSA
In a bowl, combine the diced onion, the chopped parsley, the chopped walnuts, the sumac spice, a drizzle of oil and seasoning. Set aside for serving.
SIZZLING BASA
When the roast veg has 10 minutes remaining, pat the basa dry with paper towel. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
TAHINI SAUCE
Return the pan, wiped down if necessary, to a medium heat with a small drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the juice of 1 lemon wedge, the tahini, and 40ml of water. Mix until smooth and creamy.
SHOW THEM WHOSE BASA!
Plate up the flaky basa and top with the creamy tahini sauce and the fragrant sumac salsa. Side with the rinsed salad leaves and the roasted veggies. Serve with any remaining lemon wedges and dig in!

Baby Carrots - 120g
Broccoli Florets - 100g
Red Onion - 1
Fresh Parsley - 4g
Walnuts - 10g
Sumac Spice - 10ml
Basa Fillet - 1
Garlic Clove - 1
Lemon - 1
Tahini - 15ml
Salad Leaves - 20g

Download the Recipe

Serves 2

ROASTED VEGGIES
Preheat the oven to 200°C. Place the halved baby carrots and broccoli chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 20-25 minutes until softened and starting to caramelise, shifting halfway.
SUMAC SALSA
In a bowl, combine the diced onion, the chopped parsley, the chopped walnuts, the sumac spice, a drizzle of oil and seasoning. Set aside for serving.
SIZZLING BASA
When the roast veg has 10 minutes remaining, pat the basa dry with paper towel. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
TAHINI SAUCE
Return the pan, wiped down if necessary, to a medium heat with a small drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the juice of 2 lemon wedges, the tahini, and 80ml of water. Mix until smooth and creamy.
SHOW THEM WHOSE BASA!
Plate up the flaky basa and top with the creamy tahini sauce and the fragrant sumac salsa. Side with the rinsed salad leaves and the roasted veggies. Serve with any remaining lemon wedges and dig in!

Baby Carrots - 240g
Broccoli Florets - 200g
Red Onion - 1
Fresh Parsley - 8g
Walnuts - 20g
Sumac Spice - 20ml
Basa Fillets - 2
Garlic Cloves - 2
Lemon - 1
Tahini - 30ml
Salad Leaves - 40g

Download the Recipe

Serves 3

ROASTED VEGGIES
Preheat the oven to 200°C. Place the halved baby carrots and broccoli chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until softened and starting to caramelise, shifting halfway.
SUMAC SALSA
In a bowl, combine the diced onion, the chopped parsley, the chopped walnuts, the sumac spice, a drizzle of oil and seasoning. Set aside for serving.
SIZZLING BASA
When the roast veg has 10 minutes remaining, pat the basa dry with paper towel. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. You may need to do this step in batches. Remove from the pan on completion.
TAHINI SAUCE
Return the pan, wiped down if necessary, to a medium heat with a small drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the juice of 3 lemon wedges, the tahini, and 120ml of water. Mix until smooth and creamy.
SHOW THEM WHOSE BASA!
Plate up the flaky basa and top with the creamy tahini sauce and the fragrant sumac salsa. Side with the rinsed salad leaves and the roasted veggies. Serve with any remaining lemon wedges and dig in!

Baby Carrots - 360g
Broccoli Florets - 300g
Red Onion - 1
Fresh Parsley - 12g
Walnuts - 30g
Sumac Spice - 30ml
Basa Fillets - 3
Garlic Cloves - 3
Lemons - 2
Tahini - 45ml
Salad Leaves - 60g

Download the Recipe

Serves 4

ROASTED VEGGIES
Preheat the oven to 200°C. Place the halved baby carrots and broccoli chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until softened and starting to caramelise, shifting halfway.
SUMAC SALSA
In a bowl, combine the diced onion, the chopped parsley, the chopped walnuts, the sumac spice, a drizzle of oil and seasoning. Set aside for serving.
SIZZLING BASA
When the roast veg has 10 minutes remaining, pat the basa dry with paper towel. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. You may need to do this step in batches. Remove from the pan on completion.
TAHINI SAUCE
Return the pan, wiped down if necessary, to a medium heat with a small drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the juice of 4 lemon wedges, the tahini, and 160ml of water. Mix until smooth and creamy.
SHOW THEM WHOSE BASA!
Plate up the flaky basa and top with the creamy tahini sauce and the fragrant sumac salsa. Side with the rinsed salad leaves and the roasted veggies. Serve with any remaining lemon wedges and dig in!