Marinade fish is a spicy mix of cumin, turmeric, paprika and cinnamon. Prepare the Barley and Olive Salad. Golden pan fried fish is served with the Barley and Olive Salad lemon wedges and Greek yoghurt.
Spiced Fish with Barley and Olive Salad Recipe
Serves 4
Ingredients:
¼ cup olive oil
1 tsp ground cumin
1 tsp ground turmeric
1 tsp sweet paprika
1 tsp ground cinnamon
4 (about 120g each) snapper fillets
Greek yoghurt, to serve
Barley and Olive Salad
1 cup pearl barley
½ cup flat-leaf parsley leaves
½ cup mint leaves
½ cup coriander leaves
½ red onion, thinly sliced
½ cup toasted pistachios, coarsely chopped
½ cup pimento stuffed green olives
1 tbsp preserved lemon, finely chopped
1 tbsp pomegranate molasses
Method:
To make Barley and Olive Salad, cook pearl barley in a large saucepan of boiling water for 30 minutes or until tender. Refresh under cold running water. Drain well. Combine barley, parsley, mint, coriander, onion, pistachio, olives and preserved lemon in a large bowl. Drizzle with pomegranate molasses and 1 tablespoon of the oil. Toss to combine.
Meanwhile, combine remaining oil, cumin, turmeric, paprika and cinnamon in a large bowl. Season with salt and freshly ground black pepper. Add fish fillets and turn to coat in spice mixture.
Heat a large frying pan over high heat. Add fish and cook for 2-3 minutes each side, or until golden brown and cooked through. Transfer to serving plates. Serve with barley and olive salad, lemon wedges, and Greek yoghurt.
