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Pan-fried fish with tabouli
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Wholesome tabouli paired with nutritious omega-3 fish for a delicious weeknight meal.
Ingredients:
  • 170g (1 cup) burghul
  • 2 large vine ripened tomatoes, quartered, deseeded, finely chopped
  • 1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
  • 62.50 ml chopped fresh continental parsley
  • 62.50 ml chopped fresh mint
  • 6 shallots, ends trimmed, pale section only, finely chopped
  • 42.00 gm fresh lemon juice
  • 9.20 gm olive oil
  • 1.25 gm ground cinnamon
  • Olive oil, extra, to grease
  • 4 (about 150g each) firm white fish fillets (such as ling)
  • 2 lemons, halved
Instructions:
  • In a heatproof bowl, place the burghul and cover it with boiling water. Let it soak for 20 minutes, then drain and squeeze out excess liquid before transferring it to a large bowl.
  • Mix in the ripe tomato, crunchy cucumber, fragrant parsley, fresh mint, pungent shallot, zesty lemon juice, quality oil, and a hint of warm cinnamon. Adjust seasoning with a pinch of pepper to taste.
  • Heat up a barbecue flat plate or large frying pan on high heat. Brush with oil. Place fish on the plate and cook for 2 minutes on each side until flaky. Add lemons cut-side down and cook for 1-2 minutes until golden and caramelised.
  • Plate the tabouli evenly among individual plates. Place the fish on top of the tabouli and garnish with the caramelized lemon before serving.

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