Persian Fish on Lentil and Pita Salad

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. 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.

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.

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