Middle Eastern-style Sea Bass with Caramelised Onion Rice, Sumac Salad & Tahini Sauce

Serving size

1 person 2 people 4 people

Ingredients

100g rice (brown)

(100% Brown Rice)
1 onion
1 tsp ground cumin
1 midi cucumber
110g baby tomatoes
1 tsp sumac
1 tbsp tahini (Sesame)
2 tsp garlic paste

(Garlic, Olive Oil, Sea Salt, Citric Acid)
1 unwaxed lemon (use half)
2 sea bass fillets (Fish)
75g pomegranate seeds

Allergens

Contains: Sesame, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	167Kcal	646Kcal
	699kJ	2701kJ
Fat	7.5g	29g
of which saturates	1.2g	4.8g
Carbohydrates	15g	56g
of which sugars	3.0g	11g
Protein	6.6g	26g
Salt	0.05g	0.17g
Fibre	2.3g	9.1g

Ingredients

2 tsp garlic paste (use half)

(Garlic, Olive Oil, Sea Salt, Citric Acid)
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)

Allergens

Contains: Sesame, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	169Kcal	727Kcal
	705kJ	3042kJ
Fat	7.8g	34g
of which saturates	1.3g	5.7g
Carbohydrates	13g	56g
of which sugars	2.7g	11g
Protein	8.4g	36g
Salt	0.06g	0.24g
Fibre	2.2g	9.3g

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6 plants Low sat fat

Middle Eastern-style Sea Bass with Caramelised Onion Rice, Sumac Salad & Tahini Sauce

Prep time: 15 mins

Total time: 30 mins

Cuisine: Middle Eastern

Food group: Fish

This fragrant fish supper is inspired by 'Sayadieh', a traditional Middle Eastern 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.’ Delicious!

Cooking Instructions

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Boil a half-full kettle
Pull out a medium non-stick frying pan, a medium bowl, a small bowl & a sieve

Boil the rice

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan

Caramelise the onion

Finely slice the onion
Heat the medium non-stick frying pan with 1 tbsp oil on medium-low heat. Once hot, add the onion and cook for 10-12 mins, until softened and browned. Season with a pinch of salt. Add a splash of water to prevent burning
Add half the cumin in the final 1 min, then remove from the pan and set aside

Fry the fish

Season the sea bass with salt. Reheat the frying pan with 1 tsp oil on 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

Finish and serve

Once the rice is cooked, stir through the caramelised onion
Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
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