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
Middle Eastern Tahini Basa
with roasted baby carrots, fresh parsley & walnuts
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Middle Eastern Tahini Basa?
The preparation time for Middle Eastern Tahini Basa with roasted baby carrots, fresh parsley & walnuts is between 15 and 35 minutes.
What is the total time required to make Middle Eastern Tahini Basa with roasted baby carrots, fresh parsley & walnuts?
The total time required to make Middle Eastern Tahini Basa with roasted baby carrots, fresh parsley & walnuts is between 30 and 50 minutes.
How many servings does Middle Eastern Tahini Basa provide?
4 servings
What are the main ingredients in Middle Eastern Tahini Basa?
Baby Carrots, Basa Fillet, Basa Fillets, Broccoli Florets, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon, Lemons, Red Onion, Salad Leaves, Sumac Spice, Tahini, Walnuts
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?
Baby Carrots, Basa Fillet, Basa Fillets, Broccoli Florets, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon, Lemons, Red Onion, Salad Leaves, Sumac Spice, Tahini, Walnuts
How many calories does Middle Eastern Tahini Basa have?
486 calories
How much fat content does Middle Eastern Tahini Basa have?
grams
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