Photo: Anna Pelzer
Chermoula-baked sea bass with quinoa, tomatillo and preserved lemon salad, spiced toasted seeds and tahini cream
42 ingredients
30 min + 30 min
Serves 4-6
openrecipes
Estimated Nutrition (whole recipe, rough)
959
Calories
24g
Protein
42g
Fat
132g
Carbs
Counts 21 of 28 ingredients — the other 7 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Mango | 1 cup diced (165g) | 99 |
| Tahini | 1 tbsp (15g) | 89 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Seed | not in our table | 0 |
| Poppy Seed | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
| Sorrel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50ml/2fl oz olive oil
- 1 red onion
- ¼ tsp sweet smoked paprika
- 20ml/¾fl oz sherry vinegar
- 100g/3½oz quinoa
- 2 medium tomatillos, diced
- 1 tbsp preserved lemon rind, pulp removed, finely diced
- 4 tbsp chopped fresh coriander
- 2 tbsp finely chopped fresh mint
- 1 lime
- 100ml/3½fl oz olive oil
- handful fresh curry leaves
- 2 tsp fennel seeds
- 2 tsp poppy seeds
- 1 tsp kalonji (black onion
- 1 tsp black mustard seeds
- 200g/7oz sunflower seeds
- 200g/7oz pumpkin seeds
- 1 tbsp amchur (dried, ground, unripe mango
- 1 tsp salt
- 2 x 250-300g/9-10½oz sea bass
- 1 tbsp cumin
- 1 tsp coriander seeds
- 1½ tsp sweet smoked paprika
- ½ tsp dried chilli
- 1 tbsp fresh root ginger
- 1 tbsp fresh turmeric
- 2 garlic
- 1 banana shallot
- 2 lemons
- 3 tbsp flatleaf parsley
- 5 tbsp fresh coriander
- 1 tsp salt
- 100ml/3½fl oz extra virgin olive oil
- 1 tbsp olive oil
- 125ml/4½fl oz tahini
- 1½ lemons
- 125ml/4½fl oz water
- , to taste salt
- 50g/2oz mustard, sorrel or watercress
- drizzle extra virgin olive oil
- 1 lime
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes