Chermoula Fish with Freekeh, Yoghurt and Salsa

Chermoula Fish with Freekeh, Yoghurt and Salsa

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 22, 2017.
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Use a non-stick fry-pan for best results when cooking your fish.

Ingredients

Freekeh

  • 1½ cups freekeh (see tip)
  • 2 teaspoons olive oil

Salsa

  • ½ punnet cherry tomatoes
  • ½ red onion
  • 1 Lebanese cucumber
  • 1 apple
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil

Chermoula Fish

  • 600g fish fillets
  • 1 tablespoon chermoula
  • ½ teaspoon salt
  • 2 tablespoons flour
  • 1 tablespoon olive oil

To Serve

  • 1 pottle natural yoghurt
  • 1-2 teaspoons chermoula

Steps

  1. Bring a medium pot of salted water to the boil. Cook freekeh in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under a warm tap then drain well. Toss with olive oil and season to taste with salt and pepper.
  2. Cook freekeh in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under a warm tap then drain well. Toss with olive oil and season to taste with salt and pepper.
  3. Pat fish dry with paper towels and remove any remaining scales and bones. Cut fillets into 3-4 pieces and place in a shallow bowl, along with first measure of chermoula, salt and flour. Season with pepper and toss gently to coat.
  4. Heat olive oil in a large fry-pan on medium-high heat. Cook fish, in batches, for about 1 minute each side (depending on thickness), until just cooked through.
  5. While fish cooks, mix together yoghurt and second measure of chermoula in a small bowl.
  6. To serve, divide freekeh between plates and top with chermoula fish and salsa. Drizzle over chermoula yoghurt.

Nutritional Information

Energy 1898 kj
454 kcal
Protein 41.9g
Carbohydrate 45.5g
Fat 13.2g