Chermoula Fish with Minted Freekeh, Yoghurt and Salsa

Chermoula Fish with Minted Freekeh, Yoghurt and Salsa

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 22, 2017.
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Use a non-stick frypan for best results when cooking the fish.

Ingredients

Freekeh

  • ¾ cup freekeh
  • 1 teaspoon olive oil

Salsa

  • ½ punnet cherry tomatoes
  • ¼ red onion
  • ½-1 Lebanese cucumber
  • ½-1 apple
  • 1 tablespoon red wine vinegar

Chermoula Fish

  • 300g fish fillets
  • ½ tablespoon chermoula
  • ¼ teaspoon salt
  • 1 tablespoon flour

To Serve

  • ¼ cup natural yoghurt
  • 1 teaspoon 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, then rinse under warm tap and leave to drain well. Toss with olive oil and season to taste with salt and pepper.
  2. While freekeh cooks, prepare the salsa. Cut cherry tomatoes into quarters; finely dice onion; dice cucumber and apple 1cm. Toss with vinegar and a drizzle of olive oil in a medium bowl and season to taste. Set aside.
  3. Pat fish dry with paper towels and remove any remaining scales or 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 a drizzle of oil in a large fry-pan on medium-high heat. Cook fish 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 2015 kj
482 kcal
Protein 38.4g
Carbohydrate 45.3g
Fat 17.8g