Crusted Fish with Freekeh Salad and Muhammara

Crusted Fish with Freekeh Salad and Muhammara

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, November 26, 2017.
Order Now
Order Now

Any left-over Muhammara can be used as a dip with bread, as a spread for toast, a sauce for kebabs and grilled meats.

Ingredients

Freekeh Salad

  • ¼ cup freekeh
  • ½ cup frozen corn
  • ½ pear
  • ¼ red onion
  • bag baby spinach
  • ½ teaspoon vinegar (e.g. red wine, white wine, cider)

Crusted Fish

  • ¼ cup panko breadcrumbs
  • 1½ teaspoons melted butter
  • 150g fish fillets

To Serve

  • 1-2 tablespoons From My Kitchen Muhammara
  • ½ lime, cut into wedges

Steps

  1. Preheat oven to 220°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Cook freekeh in pot of boiling water for about 15 minutes, until tender with a slight bite. When freekeh has 2 minutes cook time remaining, add corn and cook for 1 minute until tender. Drain well.
  2. In a small bowl, combine breadcrumbs and butter. Pat fish dry and remove any remaining scales or bones. Place fish on prepared tray, season with salt and evenly spread crumb over fish to coat, pressing down to adhere.
  3. When freekeh has 6 minutes cook time remaining, place fish in oven to cook for 5-minutes (depending on thickness), until cooked through.
  4. Thinly slice pear and onion and roughly chop spinach.
  5. Add all to a medium bowl, along with cooked freekeh, corn and all remaining freekeh salad ingredients. Toss to combine, season and drizzle with olive oil.
  6. To serve, place freekeh salad onto a plate. Top with crusted fish, spoon over muhammara and a squeeze of lime juice on top.

Nutritional Information

Energy 2401 kj
574 kcal
Protein 48.4g
Carbohydrate 76.8g
Fat 14.2g