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@aupay58: #နီပီမှဝေမှာကိုမလိုလားတယ် #မြင်ပါများပီးချစ်ကျွမ်းဝင်အောင်လို့🤒🖤

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Saturday 17 October 2026 07:07:51 GMT
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What are you currently watching? I’m rewatching Mobland Branzino: -rosemary, sage, thyme -5 garlic cloves -sliced lemons -olive oil -salt 1. Make sure the grocery store cleans and removes the fish scales on the branzino. Stuff the cavities of the fish with rosemary, sage, thyme, garlic and sliced lemons. Then salt, pepper and rub olive oil on both sides of the fish. Line a pan with tin foil and transfer the fish onto the pan then set aside Harissa spiced chickpeas & carrots: -6 carrots, peeled & sliced lengthwise -1 jar/can of chickpeas -2 tbsp harissa sauce (for the chickpeas) -olive oil, garlic power, smoked paprika, salt & pepper to taste For serving: -1/2 cup plain Greek yogurt -feta cheese -fresh chopped parsley -tahini sauce -chili oil 1. Preheat oven to 400 degrees and line a large pan with parchment paper. Add the carrots to the pan and toss with olive oil, garlic powder, smoked paprika, salt & pepper. Transfer the pan to the oven and bake for 15 minutes 2. While the carrots are baking, drain and rinse the chickpeas. Pat dry and toss them in a bowl with the harissa sauce, olive oil, garlic powder, salt & pepper. 3. After 15 minutes, remove the carrots from the oven. Flip all the carrots and move them over to one side. Pour the chickpeas onto the other side and spread them out. Return the pan to the oven and bake (middle rack) for an additional 25 minutes. 4. Transfer the branzino pan to the oven (top rack), bake for 25 minutes at 400 degrees. At 20 minutes, set the oven to broil to char the fish for 5 minutes. This gives you a crispy and golden exterior. 5. Remove carrots, chickpeas and branzino from oven. Plate the fish. Spread yogurt out on a plate, add the carrots, chickpeas, feta cheese, parsley, tahini and chili oil. Enjoy! #dinnerwithme #mobland #EasyRecipe #healthyfood #wholefoods
What are you currently watching? I’m rewatching Mobland Branzino: -rosemary, sage, thyme -5 garlic cloves -sliced lemons -olive oil -salt 1. Make sure the grocery store cleans and removes the fish scales on the branzino. Stuff the cavities of the fish with rosemary, sage, thyme, garlic and sliced lemons. Then salt, pepper and rub olive oil on both sides of the fish. Line a pan with tin foil and transfer the fish onto the pan then set aside Harissa spiced chickpeas & carrots: -6 carrots, peeled & sliced lengthwise -1 jar/can of chickpeas -2 tbsp harissa sauce (for the chickpeas) -olive oil, garlic power, smoked paprika, salt & pepper to taste For serving: -1/2 cup plain Greek yogurt -feta cheese -fresh chopped parsley -tahini sauce -chili oil 1. Preheat oven to 400 degrees and line a large pan with parchment paper. Add the carrots to the pan and toss with olive oil, garlic powder, smoked paprika, salt & pepper. Transfer the pan to the oven and bake for 15 minutes 2. While the carrots are baking, drain and rinse the chickpeas. Pat dry and toss them in a bowl with the harissa sauce, olive oil, garlic powder, salt & pepper. 3. After 15 minutes, remove the carrots from the oven. Flip all the carrots and move them over to one side. Pour the chickpeas onto the other side and spread them out. Return the pan to the oven and bake (middle rack) for an additional 25 minutes. 4. Transfer the branzino pan to the oven (top rack), bake for 25 minutes at 400 degrees. At 20 minutes, set the oven to broil to char the fish for 5 minutes. This gives you a crispy and golden exterior. 5. Remove carrots, chickpeas and branzino from oven. Plate the fish. Spread yogurt out on a plate, add the carrots, chickpeas, feta cheese, parsley, tahini and chili oil. Enjoy! #dinnerwithme #mobland #EasyRecipe #healthyfood #wholefoods
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