Add a fragrant, savoury and earthy blend of spices to the light and delicate taste of seabass
| Created by | Spinneys |
| Prep time | 5 minutes |
| Marination time | 30 minutes+ |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 516 |
| Fat | 15.8g |
| Saturates | 3.1g |
| Protein | 42.9g |
| Carbs | 49.7g |
| Sugars | 3.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the grill to a medium-high heat.
2
Place the seabass in a large dish and evenly baste each fish with the shawarma paste and seasoning. Allow the fish to marinate for approx. 30 minutes.
3
Brush the grill grates with oil to prevent sticking.
4
Place the marinated seabass directly on the grill. Cook for approx. 4-6 minutes per side, depending on the size of the fish, until the flesh is opaque and flakes easily. Once cooked, remove the seabass from the grill and allow them to rest for a few minutes before serving.
5
Serve the fish with the toum, flatbreads, pickles and parsley.
