Sumac Spiced Fish Fillet and Tabouli Salad

 

DifficultyBeginner

 

Sumac is a fragrant spice with a tangy, acidic flavour. It’s also a key ingredient in za'atar and pairs deliciously with fish! This recipe is super simple to put together, but the za'atar flavour adds a little extra flavour than squeezing lemon over fresh fish. This spice is dark, so don't panic when the fish turns black in the pan! 

Served with tabouli, or place the cooked ingredients on an Alamir Bakery wrap for an easy and convenient takeaway style dinner. Perfect for sitting on the back deck with the family.

Yields1 Serving

Sumac Spiced Fish Fillets
 4 tarakihi fish fillets (100g each)
 3 tbsp Lebanese zataar
Tabouli Salad
  cup extra virgin olive oil
 3 tbsp lemon juice
 ¼ cup extra fine bulgar wheat
 2 cups curly parsley
 2 vine ripe tomatoes
 2 green onions
 ¼ cup fresh mint leaves

Total Time10 mins

Sumac Fish
1

Place the fish fillets in a bowl with three tablespoons of Lebanese zaatar. Toss to coat. Refrigerate while preparing the tabouli.

2

Heat two tablespoons of extra virgin olive oil in a frying pan and turn onto a medium heat. Fry the fish for 3-4 minutes on each side. Allow more time for thicker cuts of fish.

Lebanese Tabouli
3

Whisk together olive oil and lemon juice in a small bowl until well combined. Add the bulgur wheat to the oil and lemon juice mix. Let it soak for ten to fifteen minutes or until it is soft and plump.

4

Chop the parsley, mint and green onion finely. Dice the tomatoes into small cubes. Place the parsley, mint, onion and tomatoes in a large bowl.

5

Pour the bulgur and lemon dressing mixture over top of the parsley mixture.

Gently toss all the ingredients together until the flavours are fully combined.

6

Serve the fish fillets on top of the tabouli salad. For a healthy 'takeaway at home' style dinner, wrap the fish and some salad in an Alamir Bakery wrap.

Ingredients

Sumac Spiced Fish Fillets
 4 tarakihi fish fillets (100g each)
 3 tbsp Lebanese zataar
Tabouli Salad
  cup extra virgin olive oil
 3 tbsp lemon juice
 ¼ cup extra fine bulgar wheat
 2 cups curly parsley
 2 vine ripe tomatoes
 2 green onions
 ¼ cup fresh mint leaves

Directions

Sumac Fish
1

Place the fish fillets in a bowl with three tablespoons of Lebanese zaatar. Toss to coat. Refrigerate while preparing the tabouli.

2

Heat two tablespoons of extra virgin olive oil in a frying pan and turn onto a medium heat. Fry the fish for 3-4 minutes on each side. Allow more time for thicker cuts of fish.

Lebanese Tabouli
3

Whisk together olive oil and lemon juice in a small bowl until well combined. Add the bulgur wheat to the oil and lemon juice mix. Let it soak for ten to fifteen minutes or until it is soft and plump.

4

Chop the parsley, mint and green onion finely. Dice the tomatoes into small cubes. Place the parsley, mint, onion and tomatoes in a large bowl.

5

Pour the bulgur and lemon dressing mixture over top of the parsley mixture.

Gently toss all the ingredients together until the flavours are fully combined.

6

Serve the fish fillets on top of the tabouli salad. For a healthy 'takeaway at home' style dinner, wrap the fish and some salad in an Alamir Bakery wrap.

Sumac Spiced Fish Fillet and Tabouli Salad