Pan Seared Zahtar Basa Fillet
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Pan Seared Zahtar Basa Fillet

Ingredients:

For 2 (For 4)

Green Beans: 100g (200g)

Tomato: 1 (2)

Lemon: 1 (2)

Fresh Mint: 1 bunch (2 bunches)

Zahtar Spice Mix: 1 pod (2 pods)

Basa Fillet: 2 (4)

Chickpeas: 1 tin (2 tins)

Vegetable Stock Pot: 1 (2)

Giant Couscous: 150g (300g)

Turmeric: 1 pod (2 pods) 

 

Nutritional Information:

Per serving: Energy (kcal) 450 Fat 10g of which saturates 3g Carbohydrates 52g of which sugars 7g Protein 38g Salt 0.33g

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites

Recipe Description:

The shared Mediterranean coastline and cultural and religious ties among the Maghreb (North Africa) and the Levant have caused the Arabic word za’atar to travel far, evolving in meaning wherever it goes. Originally a Lebanese variety of oregano, it has become an umbrella term for various seasoning mixtures, consistently featuring sumac, sesame seeds, salt and some combination of dried herbs. We’ve used it as a simple but effective spice rub that draws out the inherent flavours of fried fish, a characteristic technique of the African Mediterranean all the way from Morocco down to Egypt— a long way for a fish to swim!

  • Preparation time:

    For 2 - 25 minsFor 4 - 35 mins
  • Cooking time:

    For 2 - 35 minsFor 4 - 45 mins

    from £5.35

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