Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Persian Fish on Lentil and Pita Salad

Fish fillets are anything but boring in this Persian-inspired recipe. Covered in a tasty spice rub and served on a fresh lentil salad it's a tasty, healthy meal.

Persian Fish on Lentil and Pita Salad

Serves 4

 

2 pita breads

3 tbsp olive oil

1 tsp caraway seeds

12 small flathead fillets*

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground paprika

1 tsp ground cinnamon

1 cup puy lentils

1 red onion, finely chopped

1 cucumber, finely chopped

1 cup mint leaves

1 cup coriander leaves

1 lemon, juice and zest

plain yoghurt, to serve

 

Preheat oven to 180°C.

Lightly brush pita breads with 1 tablespoon of the oil and sprinkle with caraway seeds. Bake for 5 minutes or until crisp.

Combine fish, 1 tablespoon oil, turmeric, cumin, paprika and cinnamon in a large bowl. Set aside for 10 minutes to marinate.

Meanwhile, cook lentils in a large saucepan of boiling water for 20 minutes or until tender. Refresh under cold running water. Drain well. Place in a large bowl with red onion, cucumber, mint, coriander, lemon juice, zest and remaining oil. Toss to combine. Season with salt and freshly ground black pepper.

Heat a large frying pan over a high heat. Add fish and cook for 2 minutes each side or until just cooked through.

Break pita breads into shards. Place lentils and bread on serving plates. Top with fish. Serve with yoghurt.

* We used flathead fish, but you can replace with other white fish, such as bream or snapper.

Share on Facebook Pin on Pinterest Share by Email

One Comment on Persian Fish on Lentil and Pita Salad


  • Margaret
    July 14, 2015 2:54 pm

    I can’t wait to cook the Persian fish on Lentil and Pita salad.
    Shopping tomorrow!!

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney