Ingredients

  • SpinneysFOOD long-grain basmati rice 500g
  • SpinneysFOOD bottled drinking water 850ml
  • Bay leaves 2
  • Cardamom pods 2
  • Whole black peppercorns 3
  • Whole cloves 2
  • Date molasses 160ml
  • Butter 30g
  • SpinneysFOOD all-purpose flour 4 tbsp
  • Garlic powder 1 tsp
  • SpinneysFOOD eggs 2
  • Sourdough breadcrumbs 100g
  • SpinneysFOOD Pistachios 10g
  • Sea bass fillets (skin on) 4 x 100g
  • SpinneysFOOD extra virgin olive oil ½ tsp
  • Arugula 100g
  • Red onion 1
  • SpinneysFOOD fresh pomegranate jewels 20g
  • Lime 1
  • SpinneysFOOD salt ½ tsp
  • SpinneysFOOD fine black pepper ½ tsp
  • SpinneysFOOD extra virgin olive oil 1-2 tbsp

Nutrition (Per serving)

  • Calories 810
  • Fat 21g
  • Saturates 4g
  • Protein 24g
  • Carbs 133g
  • Sugars 3g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Muhammar with sourdough crusted seabass and arugula pomegranate salad

Arabic 15 Mins Prep · 45 Mins Cook

  1. To make the muhammar rice, wash the rice twice then soak in water for at least 10 minutes before cooking. Add 850ml of water along with the salt to a large pot and place over a medium heat. Bring to a boil. Add the whole spices and date molasses.
  2. Drain the rice and add it to the pot. Let it boil for 5 minutes over a high heat then reduce the heat. Cover the pot. Most of the water will evaporate. Once the rice is ready, dot the surface of the rice with the butter.
  3. Preheat the oven to 175°C, gas mark 3½.
  4. To make the sea bass, set up a breading station. Place the flour, garlic powder and seasoning in a shallow bowl. In another bowl, beat the eggs and sprinkle with the salt and black pepper. Place the breadcrumbs and finely sliced pistachios on a large plate.
  5. Pat the sea bass fillets with a paper towel then place one fillet in the flour mix making sure both sides are coated, then dip it in the beaten eggs and finally place it on the breadcrumb mix making sure both sides are completely covered.
  6. Place the fish fillets on a tray, skin side down, then drizzle with olive oil. Bake in the preheated oven for 12-15 minutes, or until crisp and golden.
  7. Meanwhile, prepare the salad by washing the arugula leaves and thinly slicing the onion. Place both in a medium-sized bowl and scatter over the pomegranate seeds, add the lime juice, to taste, seasoning and olive oil. Toss together.
  8. Place the muhammar rice on a large platter and top with the baked fish. Serve with the salad on the side and lime wedges.

© 2020-2024 Spinneys. All Rights Reserved. Spinneys.com