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!
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
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
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
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!
Baby Carrots - 480g
Broccoli Florets - 400g
Red Onion - 1
Fresh Parsley - 15g
Walnuts - 40g
Sumac Spice - 40ml
Basa Fillets - 4
Garlic Cloves - 4
Lemons - 2
Tahini - 60ml
Salad Leaves - 80g
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
Woolies Products in this dish
