Spiced Fish with Barley and Olive Salad


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.


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