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
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
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Savanna’s Lebanese Fish & Sweet Potato?
The preparation time for Savanna’s Lebanese Fish & Sweet Potato with a sumac walnut salsa, ribboned cucumber salad & hummus is between 15 and 30 minutes.
What is the total time required to make Savanna’s Lebanese Fish & Sweet Potato with a sumac walnut salsa, ribboned cucumber salad & hummus?
The total time required to make Savanna’s Lebanese Fish & Sweet Potato with a sumac walnut salsa, ribboned cucumber salad & hummus is between 35 and 50 minutes.
How many servings does Savanna’s Lebanese Fish & Sweet Potato provide?
4 servings
What are the main ingredients in Savanna’s Lebanese Fish & Sweet Potato?
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
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?
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
How many calories does Savanna’s Lebanese Fish & Sweet Potato have?
517 calories
How much fat content does Savanna’s Lebanese Fish & Sweet Potato have?
grams
Woolies Products in this dish
