The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sea Bass 'Sayadiyah' with Sumac Salad & Tahini Sauce
'Sayadiyah' is a traditional fisherman’s dish, starring roasted sea bass and caramelised onion rice. Serve with a zesty cucumber salad and finish with a creamy tahini garlic sauce, known as ‘tarator.’
6 plants
Low sat fat
Serving size
Ingredients
- 75g pomegranate seeds
- 2 sea bass fillets (Fish)
- 1 unwaxed lemon (use half)
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 tbsp tahini (Sesame)
- 1 tsp sumac
- 1 handful of fresh coriander
- 110g baby tomatoes
- 1 midi cucumber
- 1 tsp ground cumin
- 1 onion
- 100g rice (brown) (100% Brown Rice)
Nutritional Information
Calories: 647
Protein: 26g
Carbs: 56g
Fat: 29g
Ingredients
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 handful of fresh coriander (use half)
- 1 tbsp tahini (use half) (Sesame)
- 100g rice (brown) (use half) (100% Brown Rice)
- 75g pomegranate seeds (use half)
- 1 onion (use half)
- 1 seabass fillet (skin on) (Fish)
- 1 tsp sumac (use half)
- 110g baby tomatoes (use half)
- 1 midi cucumber (use half)
- 1 unwaxed lemon (use a quarter)
- 1 tsp ground cumin (use half)
Nutritional Information
Calories: 728
Protein: 36g
Carbs: 56g
Fat: 34g
Sea Bass 'Sayadiyah' with Sumac Salad & Tahini Sauce
'Sayadiyah' is a traditional fisherman’s dish, starring roasted sea bass and caramelised onion rice. Serve with a zesty cucumber salad and finish with a creamy tahini garlic sauce, known as ‘tarator.’
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a medium frying pan, a medium bowl & a small bowl
Boil the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan
Soften the onion
- Finely slice the onion
- Heat the medium frying pan with 1 tbsp oil on medium-low heat. Once hot, add the onion and cook for 10-12 mins until soft and golden. Season with salt. Add a splash of water if the pan's a little dry
- Add half the cumin in the final 1 min, then remove from the pan and set aside
Make the salad and sauce
- Meanwhile dice the cucumber into 1cm cubes. Quarter the tomatoes. Finely chop the coriander
- Add all to the medium bowl with the sumac and 2 tsp olive oil. Season with a pinch of salt and pepper, toss to combine, then set aside
- In the small bowl, combine the tahini, garlic paste, a pinch of cumin, juice from half the lemon and 2 tbsp boiling water (1 tbsp for 1 person). Mix until you get a smooth, drizzling consistency. Season with a pinch of salt and pepper
Fry the fish
- Season the sea bass with salt. Return the frying pan with 1 tsp oil to medium heat. Once hot, add the sea bass, skin-side down, and cook for 4 mins, then flip and cook for another 6 mins, until cooked through
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Cook for longer if necessary
Finish and serve
- Once the rice is cooked, stir through the caramelised onion
- Share the rice between plates, topped with the sea bass. Serve the sumac salad alongside. Scatter over the pomegranate seeds. Finish with a drizzle of tahini sauce
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