eCook Meal
Za’atar Trout & Tahini
with flaked almonds, fresh mint & lemon
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R190.31
for 4 servings · R47.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Flaked Almonds needs 60 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 6% of packR13.92
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Rainbow Trout Fillets needs 4Soya and Ginger Rainbow Trout Nibbles 20 g R21.99 · whole pack (size can't be divided)R21.99
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Tahini needs 60 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Danish-style Feta needs 200 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 25% of packR25.00
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
Not in the Woolies basket — source these elsewhere:
- Golden Sultanas
- Za'atar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Za’atar Trout & Tahini?
The preparation time for Za’atar Trout & Tahini with flaked almonds, fresh mint & lemon is between 15 and 35 minutes.
What is the total time required to make Za’atar Trout & Tahini with flaked almonds, fresh mint & lemon?
The total time required to make Za’atar Trout & Tahini with flaked almonds, fresh mint & lemon is between 30 and 55 minutes.
How many servings does Za’atar Trout & Tahini provide?
4 servings
What are the main ingredients in Za’atar Trout & Tahini?
Almonds, Carrot, Feta, Fish, Fresh Mint, Garlic, Golden Sultanas, Lemon, Rainbow Trout Fillets, Tahini, White Basmati Rice, Za'atar
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. 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. 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. 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.
What should be prepared from my kitchen to make Za’atar Trout & Tahini?
Almonds, Carrot, Feta, Fish, Fresh Mint, Garlic, Golden Sultanas, Lemon, Rainbow Trout Fillets, Tahini, White Basmati Rice, Za'atar
How many calories does Za’atar Trout & Tahini have?
864 calories
How much fat content does Za’atar Trout & Tahini have?
grams