Sea bass, chilli and saffron butter baked in lavash
Amount Per Serving
Calories 325Calories 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 minutesmins
Cook Time12 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: Persian
Servings: 4
Calories: 325kcal
Author: Saliha Mahmood Ahmed
Equipment
Baking tray
Ingredients
4pieceslavash bread
50gsoftened butter
Good pinch of saffron threads
1garlic clovefinely chopped
1red chillifinely chopped
4 skinless sea bass filletsabout 1cm thick, 120g each
2sliced spring onionsthinly sliced
4tspfinely chopped fresh coriander
olive oil
saltto 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.