Lebanese Tarator Dory Fillet & Herby Nut Topping
with Roast Potatoes & Green Salad
Calories
:
656 kcalProtein
:
33.1g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Walnut
- Sesame
- Milk
- Fish
- Soy
- May contain traces of allergens
- Wheat
- Gluten
Tarator is a punchy Lebanese sauce made from sesame seeds, garlic and lemon, and tonight it gets whisked through creamy yoghurt to spoon over golden pan-seared dory fillet. Alongside crispy roast potatoes, you'll toss together a herby green salad with mint, parsley and onion, finished with a scatter of walnuts for crunch.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
3
Potato
1
Lemon
2
Red Onion
1 packet
Parsley
1
Garlic
1 sachet
Coriander
1 packet
Walnuts
(Contains: Walnut)
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
1
Natural Yoghurt
(Contains: Milk May be present: Wheat, Gluten)
280 g
Smooth Dory Fillets
(Contains: Fish)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
Nutrition
Energy (kJ)2740 kJ
Calories656 kcal
Fat24.5 g
of which saturates4 g
Carbohydrate63.9 g
of which sugars16.1 g
Dietary Fibre14.8 g
Protein33.1 g
Sodium187 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
2
- Meanwhile, slice lemon into wedges.
- Finely chop onion (see ingredients), parsley and garlic.
- Pick and thinly slice mint leaves.
- Roughly chop walnuts.
3
- Crush sesame seeds and garlic with a mortar and pestle.
- Add Greek-style yoghurt, a squeeze of lemon juice and a drizzle of olive oil and season with salt and pepper. Set aside.
TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor.
4
- Remove smooth dory fillets from packaging and pat dry with paper towel.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Season fish on both sides with salt and pepper.
- When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side.
TIP: White fish is cooked through when the centre turns from translucent to white.
TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.
5
- In a small bowl, combine onion, mint, parsley, walnuts, a drizzle of olive oil and generous squeeze of lemon juice. Season to taste.
6
- In a medium bowl, combine mixed salad leaves, a drizzle of olive oil and a good squeeze of lemon juice. Season to taste.
- Divide dory fillets, roast potatoes and green salad between plates. Top dory fillets with tarator sauce and herby topping. Serve with any remaining lemon wedges. Enjoy!
