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Before you start
Preheat the oven to 170 Degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Olive oil | Salt | Black pepper | Chopping board | Knife | Cooking pot | Strainer | Baking dish | Mixing bowl | Baking tray.
Cooking Instructions
Ingredients
Step 5 : Make the Salad
Chop lettuce, dice cucumber, tomato, and bell pepper; quarter radishes. Chop mint and parsley. Cut tortillas, and bake until crispy. Combine all salad ingredients, dress with lemon juice, season with salt, pepper, and sumac.
7 g Garlic
200 g Red Onion
280 g Seabass Fillet
130 g Fresh Lemon
4 g Cumin Powder
2 g Coriander Powder
180 g Basmati Rice
400 ml Water
4 g Fried Onions
100 g Baby Gem Lettuce
125 g Cucumber
120 g Fresh Tomato
140 g Yellow Bell Pepper
50 g Red Radish
5 g Mint Leaves
7 g Fresh Parsley
4 g Sumac Powder
1 unit Tortilla Bread
6 g Coriander Leaves
Allergens
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Step 1 : Prep the Ingredients
Peel and finely chop the garlic and red onion. In a pot on medium heat, warm oil, sauté red onion, and half the garlic until browned. Add water and bring to a boil, then strain.
Nutritional Information
Energy (kJ/kcal)
1178
Protein (g)
85
Carbohydrates (g)
192
Fibers (g)
25
Sugar
13
Fats (g)
16
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Marinate the Fish
Peel and chop more garlic. Marinate the fish with garlic, the remaining cumin, salt, pepper, and juice from half a lemon.
Step 2 : Cook the Rice
Wash and rinse the rice. Return the boiled water to the pot, and stir in the rice, salt, and half the cumin and coriander. Boil uncovered for 1-3 minutes, then cover and simmer on low for 15 minutes. Remove from heat afterward.
Step 4 : Bake the Fish
Lightly oil an oven dish, place the marinated seabass in it and bake for 8-12 minutes.
Step 6 : Serve and Enjoy!
Chop coriander, plate rice, and top with seabass, crispy onion, and coriander. Serve with the Fattoush salad.
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