In this Persian Fish on Lentil and Pita Salad recipe, the fish is coated in a tasty spice rub made using turmeric, cumin, paprika and cinnamon. The fish is pan-fried until just cooked through. Serve the fish on a tasty lentil salad with freshly baked pita bread, lemon and a dollop of yoghurt. We used flathead fish, but you can replace with other white fish, such as bream or snapper
Persian Fish on Lentil and Pita Salad Recipe
Serves 4
Ingredients:
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
Method:
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.
Smart Tip:
We used flathead fish, but you can replace with other white fish, such as bream or snapper.