What are the main ingredients in Savanna’s Lebanese Fish & Sweet Potato?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Savanna’s Lebanese Fish & Sweet Potato?

Calories: 517, Carbs: 64 grams, Fat: grams, Protein: 32.6 grams, Sugar: 21.1 grams, Salt: 573 grams

How do I prepare Savanna’s Lebanese Fish & Sweet Potato?

A TOUCH OF FRESHNESS: In a bowl, toss together the rinsed salad leaves, the cucumber ribbons, the remaining sumac spice, a drizzle of olive oil, and seasoning. LEBANESE FEAST: Plate up the fish and top with the fragrant sumac salsa (to taste). Side with the roasted batata harra and ribboned cucumber salad. Serve with the hummus (use the back of a spoon to create a swirl on the surface and drizzle with olive oil.) Sahtein, Chef! SUMAC SALSA: In a bowl, combine the diced onion, the chopped parsley, the chopped walnuts, ⅔ of the sumac spice, a drizzle of olive oil, and seasoning. Set aside. PERFECT FISH: Place a non-stick pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the fish until golden, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and season. ROASTED SWEET POTATO: Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). FLAVOURFUL SAUTÉ: When the sweet potatoes are done, place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic, the chilli flakes (to taste), and the chopped coriander until fragrant, 1-2 minutes. Toss through the roasted sweet potato pieces. Remove from the pan and set aside.

What should be prepared from my kitchen to make Savanna’s Lebanese Fish & Sweet Potato?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Savanna’s Lebanese Fish & Sweet Potato

Indulgence at its best with this tender white fish recipe. Sided with a Lebanese batata harra of roasted crispy sweet potato chunks coated in garlic, chilli flakes & coriander. Served with sumac-spiced onion, parsley & walnut salsa, plus a ribboned cucumber side salad. Paired excellently with creamy hummus.

Savanna’s Lebanese Fish & Sweet Potato

with a sumac walnut salsa, ribboned cucumber salad & hummus

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Cucumber
Dried Chilli Flakes
Fresh Coriander
Fresh Parsley
Garlic Clove
Garlic Cloves
Hummus
Line-caught White Fish Fillet
Line-caught White Fish Fillets
Onion
Salad Leaves
Sumac Spice
Sweet Potato Chunks
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Photo of Savanna’s Lebanese Fish & Sweet Potato

Serves 1

ROASTED SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SUMAC SALSA
In a bowl, combine the diced onion, the chopped parsley, the chopped walnuts, ⅔ of the sumac spice, a drizzle of olive oil, and seasoning. Set aside.
A TOUCH OF FRESHNESS
In a bowl, toss together the rinsed salad leaves, the cucumber ribbons, the remaining sumac spice, a drizzle of olive oil, and seasoning.
FLAVOURFUL SAUTÉ
When the sweet potatoes are done, place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic, the chilli flakes (to taste), and the chopped coriander until fragrant, 1-2 minutes. Toss through the roasted sweet potato pieces. Remove from the pan and set aside.
PERFECT FISH
Place a non-stick pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the fish until golden, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and season.
LEBANESE FEAST
Plate up the fish and top with the fragrant sumac salsa (to taste). Side with the roasted batata harra and ribboned cucumber salad. Serve with the hummus (use the back of a spoon to create a swirl on the surface and drizzle with olive oil.) Sahtein, Chef!

Sweet Potato Chunks - 250g
Onion - 1
Fresh Parsley - 4g
Walnuts - 15g
Sumac Spice - 10ml
Salad Leaves - 20g
Cucumber - 100g
Garlic Clove - 1
Dried Chilli Flakes - 5ml
Fresh Coriander - 4g
Line-caught White Fish Fillet - 1
Hummus - 40ml

Download the Recipe

Serves 2

ROASTED SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SUMAC SALSA
In a bowl, combine the diced onion, the chopped parsley, the chopped walnuts, ⅔ of the sumac spice, a drizzle of olive oil, and seasoning. Set aside.
A TOUCH OF FRESHNESS
In a bowl, toss together the rinsed salad leaves, the cucumber ribbons, the remaining sumac spice, a drizzle of olive oil, and seasoning.
FLAVOURFUL SAUTÉ
When the sweet potatoes are done, place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic, the chilli flakes (to taste), and the chopped coriander until fragrant, 1-2 minutes. Toss through the roasted sweet potato pieces. Remove from the pan and set aside.
PERFECT FISH
Place a non-stick pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the fish until golden, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and season.
LEBANESE FEAST
Plate up the fish and top with the fragrant sumac salsa (to taste). Side with the roasted batata harra and ribboned cucumber salad. Serve with the hummus (use the back of a spoon to create a swirl on the surface and drizzle with olive oil.) Sahtein, Chef!

Sweet Potato Chunks - 500g
Onion - 1
Fresh Parsley - 8g
Walnuts - 30g
Sumac Spice - 20ml
Salad Leaves - 40g
Cucumber - 200g
Garlic Clove - 1
Dried Chilli Flakes - 10ml
Fresh Coriander - 8g
Line-caught White Fish Fillets - 2
Hummus - 80ml

Download the Recipe

Serves 3

ROASTED SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SUMAC SALSA
In a bowl, combine the diced onion, the chopped parsley, the chopped walnuts, ⅔ of the sumac spice, a drizzle of olive oil, and seasoning. Set aside.
A TOUCH OF FRESHNESS
In a bowl, toss together the rinsed salad leaves, the cucumber ribbons, the remaining sumac spice, a drizzle of olive oil, and seasoning.
FLAVOURFUL SAUTÉ
When the sweet potatoes are done, place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic, the chilli flakes (to taste), and the chopped coriander until fragrant, 1-2 minutes. Toss through the roasted sweet potato pieces. Remove from the pan and set aside.
PERFECT FISH
Place a non-stick pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the fish until golden, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and season.
LEBANESE FEAST
Plate up the fish and top with the fragrant sumac salsa (to taste). Side with the roasted batata harra and ribboned cucumber salad. Serve with the hummus (use the back of a spoon to create a swirl on the surface and drizzle with olive oil.) Sahtein, Chef!

Sweet Potato Chunks - 750g
Onion - 1
Fresh Parsley - 12g
Walnuts - 45g
Sumac Spice - 30ml
Salad Leaves - 60g
Cucumber - 300g
Garlic Cloves - 2
Dried Chilli Flakes - 15ml
Fresh Coriander - 12g
Line-caught White Fish Fillets - 3
Hummus - 120ml

Download the Recipe

Serves 4

ROASTED SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SUMAC SALSA
In a bowl, combine the diced onion, the chopped parsley, the chopped walnuts, ⅔ of the sumac spice, a drizzle of olive oil, and seasoning. Set aside.
A TOUCH OF FRESHNESS
In a bowl, toss together the rinsed salad leaves, the cucumber ribbons, the remaining sumac spice, a drizzle of olive oil, and seasoning.
FLAVOURFUL SAUTÉ
When the sweet potatoes are done, place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic, the chilli flakes (to taste), and the chopped coriander until fragrant, 1-2 minutes. Toss through the roasted sweet potato pieces. Remove from the pan and set aside.
PERFECT FISH
Place a non-stick pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the fish until golden, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and season.
LEBANESE FEAST
Plate up the fish and top with the fragrant sumac salsa (to taste). Side with the roasted batata harra and ribboned cucumber salad. Serve with the hummus (use the back of a spoon to create a swirl on the surface and drizzle with olive oil.) Sahtein, Chef!