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
Let Mindful Chef x Comptoir Libanais take you on a culinary journey, with the vibrant flavours of Lebanon. '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.’
7 plants
Low sat fat
Serving size
Ingredients
- 200g brown rice (brown rice (100%))
- 200g baby tomatoes
- 1 cucumber
- 2 garlic clove
- 2 onion
- 4 tbsp tahini (Sesame)
- 75g pomegranate seeds
- 1 handful of fresh flat-leaf parsley
- 2 tsp sumac
- 1 unwaxed lemon
- 4 sea bass fillets (Fish)
- 1 handful of fresh mint
- 1 tbsp ground cumin
Nutritional Information
Calories: 613
Protein: 27g
Carbs: 49g
Fat: 30g
Sea Bass 'Sayadiyah' with Sumac Salad & Tahini Sauce
Let Mindful Chef x Comptoir Libanais take you on a culinary journey, with the vibrant flavours of Lebanon. '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
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely slice the onions. Heat a medium frying pan with 1 tsp oil on medium heat. Once hot, add the onions and cook for 15-18 mins, until soft and deep golden brown. Add a splash of water if they start to burn.
- Meanwhile, make the sumac salad; dice the cucumber into 1cm cubes. Halve the tomatoes. Roughly chop the mint. Add all to a medium mixing bowl, and add the sumac and 2 tsp olive oil. Season to taste with sea salt and black pepper.
- Boil a half-full kettle. Roughly chop the parsley. Finely grate the garlic. Make the tahini sauce; in a small mixing bowl, add the tahini, parsley, a pinch of cumin, juice from the lemon (or to taste) and the garlic (to taste). Pour in 80ml boiling water and mix until smooth. Add more water if necessary. Season well with sea salt and black pepper.
- Turn the grill to high (240C). Add the sea bass to a foil-lined baking tray (skin-side up), drizzle with 1 tsp oil and season with sea salt and black pepper. Grill for 8 mins, until the skin is golden and the fish is 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
- Once the rice is cooked, stir into the caramelised onions and add the remaining cumin. Mix well and season with sea salt to taste.
- Serve the cumin rice with the sea bass on top. Scatter over the sumac salad and pomegranate seeds. Finish with a drizzle of tahini sauce.
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