Za’atar crusted trout fillet sits atop fluffy white rice laced with chopped nuts, golden sultanas, and fresh mint. Doused in a sauce of tahini and garlic and served with a fresh carrot ribbon and feta salad. Gorgeous!
Za’atar Trout & Tahini
Za’atar Trout & Tahini
with flaked almonds, fresh mint & lemon
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Carrot
- Danish-style Feta
- Fish
- Flaked Almonds
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Golden Sultanas
- Lemon
- Lemons
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Tahini
- White Basmati Rice
- Za'atar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Milk
RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOAST
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan on completion and roughly chop.
GETTING SAUCY
Place a small pot over a medium heat with a drizzle of oil. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting constantly. Remove from the heat, and vigorously whisk in the Tahini, 45ml of milk and the lemon zest until smooth and a saucy consistency. Season to taste. Cover to keep warm. Just before serving, add a splash of milk if it’s too thick.
SPICED TROUT
Pat the trout fillets dry with paper towel. Coat the flesh in the za’atar, pressing down to coat well. Return the pan to a medium heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference.
ALMOST THERE
In a bowl, place the Carrot ribbons, ½ the fresh mint, a drizzle of olive oil, and some seasoning. Crumble in the drained feta and toss until fully combined. Mix the sultanas, and ½ the chopped flaked almonds through the cooked rice.
DELISH DINNER
Plate up a mound of rice, and top with the za’atar crusted trout fillet. Drizzle over the Tahini sauce. Squeeze over some lemon juice and side with the fresh Carrot salad. Sprinkle over the remaining mint, chopped nuts and any remaining lemon wedges on the side. Beautiful, Chef!
RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOAST
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan on completion and roughly chop.
GETTING SAUCY
Place a small pot over a medium heat with a drizzle of oil. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting constantly. Remove from the heat, and vigorously whisk in the Tahini, 90ml of milk and the lemon zest until smooth and a saucy consistency. Season to taste. Cover to keep warm. Just before serving, add a splash of milk if it’s too thick.
SPICED TROUT
Pat the trout fillets dry with paper towel. Coat the flesh in the za’atar, pressing down to coat well. Return the pan to a medium heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference.
ALMOST THERE
In a bowl, place the Carrot ribbons, ½ the fresh mint, a drizzle of olive oil, and some seasoning. Crumble in the drained feta and toss until fully combined. Mix the sultanas, and ½ the chopped flaked almonds through the cooked rice.
DELISH DINNER
Plate up a mound of rice, and top with the za’atar crusted trout fillet. Drizzle over the Tahini sauce. Squeeze over some lemon juice and side with the fresh Carrot salad. Sprinkle over the remaining mint, chopped nuts and any remaining lemon wedges on the side. Beautiful, Chef!
RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOAST
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan on completion and roughly chop.
GETTING SAUCY
Place a small pot over a medium heat with a drizzle of oil. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting constantly. Remove from the heat, and vigorously whisk in the Tahini, 125ml of milk and the lemon zest until smooth and a saucy consistency. Season to taste. Cover to keep warm. Just before serving, add a splash of milk if it’s too thick.
SPICED TROUT
Pat the trout fillets dry with paper towel. Coat the flesh in the za’atar, pressing down to coat well. Return the pan to a medium heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference.
ALMOST THERE
In a bowl, place the Carrot ribbons, ½ the fresh mint, a drizzle of olive oil, and some seasoning. Crumble in the drained feta and toss until fully combined. Mix the sultanas, and ½ the chopped flaked almonds through the cooked rice.
DELISH DINNER
Plate up a mound of rice, and top with the za’atar crusted trout fillet. Drizzle over the Tahini sauce. Squeeze over some lemon juice and side with the fresh Carrot salad. Sprinkle over the remaining mint, chopped nuts and any remaining lemon wedges on the side. Beautiful, Chef!
RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOAST
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan on completion and roughly chop.
GETTING SAUCY
Place a small pot over a medium heat with a drizzle of oil. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting constantly. Remove from the heat, and vigorously whisk in the Tahini, 170ml of milk and the lemon zest until smooth and a saucy consistency. Season to taste. Cover to keep warm. Just before serving, add a splash of milk if it’s too thick.
SPICED TROUT
Pat the trout fillets dry with paper towel. Coat the flesh in the za’atar, pressing down to coat well. Return the pan to a medium heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference.
ALMOST THERE
In a bowl, place the Carrot ribbons, ½ the fresh mint, a drizzle of olive oil, and some seasoning. Crumble in the drained feta and toss until fully combined. Mix the sultanas, and ½ the chopped flaked almonds through the cooked rice.
DELISH DINNER
Plate up a mound of rice, and top with the za’atar crusted trout fillet. Drizzle over the Tahini sauce. Squeeze over some lemon juice and side with the fresh Carrot salad. Sprinkle over the remaining mint, chopped nuts and any remaining lemon wedges on the side. Beautiful, Chef!
Frequently Asked Questions
What is the preparation time for Za’atar Trout & Tahini?
The preparation time for Za’atar Trout & Tahini with flaked almonds, fresh mint & lemon is between 15 and 35 minutes.
What is the total time required to make Za’atar Trout & Tahini with flaked almonds, fresh mint & lemon?
The total time required to make Za’atar Trout & Tahini with flaked almonds, fresh mint & lemon is between 30 and 55 minutes.
How many servings does Za’atar Trout & Tahini provide?
4 servings
What are the main ingredients in Za’atar Trout & Tahini?
Carrot, Danish-style Feta, Fish, Flaked Almonds, Fresh Mint, Garlic Clove, Garlic Cloves, Golden Sultanas, Lemon, Lemons, Rainbow Trout Fillet, Rainbow Trout Fillets, Tahini, White Basmati Rice, Za'atar
What is the nutritional information of Za’atar Trout & Tahini?
Calories: 864, Carbs: 85 grams, Fat: grams, Protein: 48 grams, Sugar: 14.7 grams, Salt: 611 grams
How do I prepare Za’atar Trout & Tahini?
RICE & SHINE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. TOAST: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan on completion and roughly chop. SPICED TROUT: Pat the trout fillets dry with paper towel. Coat the flesh in the za’atar, pressing down to coat well. Return the pan to a medium heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. ALMOST THERE: In a bowl, place the carrot ribbons, ½ the fresh mint, a drizzle of olive oil, and some seasoning. Crumble in the drained feta and toss until fully combined. Mix the sultanas, and ½ the chopped flaked almonds through the cooked rice. DELISH DINNER: Plate up a mound of rice, and top with the za’atar crusted trout fillet. Drizzle over the tahini sauce. Squeeze over some lemon juice and side with the fresh carrot salad. Sprinkle over the remaining mint, chopped nuts and any remaining lemon wedges on the side. Beautiful, Chef! GETTING SAUCY: Place a small pot over a medium heat with a drizzle of oil. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting constantly. Remove from the heat, and vigorously whisk in the tahini, 90ml of milk and the lemon zest until smooth and a saucy consistency. Season to taste. Cover to keep warm. Just before serving, add a splash of milk if it’s too thick.
What should be prepared from my kitchen to make Za’atar Trout & Tahini?
Carrot, Danish-style Feta, Fish, Flaked Almonds, Fresh Mint, Garlic Clove, Garlic Cloves, Golden Sultanas, Lemon, Lemons, Rainbow Trout Fillet, Rainbow Trout Fillets, Tahini, White Basmati Rice, Za'atar
How many calories does Za’atar Trout & Tahini have?
864 calories
How much fat content does Za’atar Trout & Tahini have?
grams
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