Sea bass, chilli and saffron butter baked in lavash

“Lavash is an incredibly versatile Persian flatbread that is usually used to make light wraps and rolls,” explains MasterChef 2017 winner, Sailha Mahmood Ahmed.

“I wrap fillets of sea bass in it and roast the bread parcels until they are golden on the outside and crunchy in texture. This is a really quick and easy supper for the family or guests.”

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Nutrition Facts

Sea bass, chilli and saffron butter baked in lavash

Amount Per Serving

Calories 325 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 11g69%

Cholesterol 747mg249%

Sodium 717mg31%

Potassium 2357mg67%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 160g320%

Vitamin A 1289IU26%

Vitamin C 18mg22%

Calcium 142mg14%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

Sea bass, chilli and saffron butter baked in lavash

A quick fish supper with a twist

Prep Time13 minutes mins

Cook Time12 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Persian

Servings: 4

Calories: 325kcal

Author: Saliha Mahmood Ahmed

Equipment

• Baking tray

Ingredients

• 4 pieces lavash bread
• 50 g softened butter
• Good pinch of saffron threads
• 1 garlic clove finely chopped
• 1 red chilli finely chopped
• 4 skinless sea bass fillets about 1cm thick, 120g each
• 2 sliced spring onions thinly sliced
• 4 tsp finely chopped fresh coriander
• olive oil
• salt to taste

Method

• Preheat the oven to 200°C (180°C fan), gas mark 6.
• Trim each piece of lavash bread to create four squares around 20 x 20cm.
• Use a fork to mix the saffron, garlic and red chilli into the softened butter.
• Season the sea bass fillets with salt and place each one onto a square of lavash bread. Spread the saffron-chilli butter over the sea bass fillets and sprinkle with a few spring onions and some coriander. Carefully bring each side of the lavash over the sea bass so that the fish is completely enclosed inside the flatbread.
• Place the prepared fish parcels onto a baking tray and rub olive oil all over them. Bake for about 12 minutes, or until the fish is cooked through and the bread is golden. Open out the fish parcel to reveal the herb and saffron baked fish and crispy lavash bread. Serve immediately.

Nutrition

Calories: 325kcal | Carbohydrates: 2g | Protein: 160g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 747mg | Sodium: 717mg | Potassium: 2357mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1289IU | Vitamin C: 18mg | Calcium: 142mg | Iron: 8mg

Khazana by Saliha Mahmood Ahmed, photography by Kristin Perers, is published by Hodder& Stoughton.

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