Spiced Fish with Barley and Olive Salad

By MiNDFOOD

Spiced Fish with Barley and Olive Salad
White fish is a low-fat protein high in vitamins and minerals. Use this delicious recipe to include fish in your weekly menu.

Serves 4

 

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

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

 

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 salad, lemon wedges, and Greek yoghurt.

SHARE THIS ARTICLE

Share on facebook
Share on twitter
Share on pinterest

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.