egyptian

Samak Harra with Tahini Lemon Sauce and Roasted Potatoes

This roasted dish pairs potatoes, cubed with tahini, lemon juice and white fish fillet. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Pescatarian Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

48 g Protein

49 g Carbohydrates

30 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

194g white fish fillet (sea bass or tilapia) 194 kcal
229g potatoes, cubed 176 kcal
14g olive oil 124 kcal
22g tahini 131 kcal
18g lemon juice 5 kcal
7g garlic, minced 10 kcal
2g ground cumin 8 kcal
1g chili flakes 3 kcal
1g salt 0 kcal

Cooking instructions

potatoesolive oilsalt
Heat oven to 425F (220C). Toss potatoes with half the olive oil, salt, and pepper; roast 20 minutes, flipping once.
white fish fillet (sea bass or tilapia)ground cuminchili flakessalt
Rub fish with cumin and chili flakes and a pinch of salt.
white fish fillet (sea bass or tilapia)potatoes
Push potatoes to the side of the pan, add fish, and roast 10-12 minutes until flaky.
tahinilemon juicegarlic
Whisk tahini with lemon juice, minced garlic, and a splash of water to make a pourable sauce.
white fish fillet (sea bass or tilapia)potatoestahini
Serve fish and potatoes drizzled with tahini sauce.

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