What are the main ingredients in Za’atar Trout & Tahini?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Milk

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Milk

Za’atar Trout & Tahini

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

with flaked almonds, fresh mint & lemon

Hands on Time: 15 - 35 minutes

Overall Time: 30 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

White Basmati Rice - 75ml
Flaked Almonds - 15g
Garlic Clove - 1
Tahini - 15ml
Lemon - 1
Rainbow Trout Fillet - 1
Za'atar - 15ml
Carrot - 120g
Fresh Mint - 4g
Danish-style Feta - 50g
Golden Sultanas - 10g

Download the Recipe

Serves 2

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!

White Basmati Rice - 150ml
Flaked Almonds - 30g
Garlic Cloves - 2
Tahini - 30ml
Lemon - 1
Rainbow Trout Fillets - 2
Za'atar - 30ml
Carrot - 240g
Fresh Mint - 8g
Danish-style Feta - 100g
Golden Sultanas - 20g

Download the Recipe

Serves 3

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!

White Basmati Rice - 225ml
Flaked Almonds - 45g
Garlic Cloves - 3
Tahini - 45ml
Lemons - 2
Rainbow Trout Fillets - 3
Za'atar - 45ml
Carrot - 360g
Fresh Mint - 12g
Danish-style Feta - 150g
Golden Sultanas - 30g

Download the Recipe

Serves 4

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!