Name: Sumac and sesame grilled blue-eye with fattoush
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon sesame seeds; 2 teaspoon dried chilli flakes; 1 tablespoon sumac; 2 teaspoon sea salt flakes; 4 x 180g skinless blue trevalla fillets; 1 medium lemon (140g), cut into wedges; 2 large pita breads, (160g); 4 small tomatoes (360g), chopped coarsely; 1 large green capsicum (350g), chopped coarsely; 4 red radishes (140g), sliced thinly; 2 lebanese cucumber, chopped coarsley; 4 green onions, sliced thinly; 1 1/2 cup firmly packed fresh parsley leaves, torn; 1/2 cup fresh mint leaves, torn; 1 tablespoon extra virgin olive oil; 1/4 cup (60ml) lemon juice; 2 clove garlic, crushed

Sumac and sesame grilled blue-eye with fattoush

SUMAC & SESAME GRILLED BLUE-EYE WITH FATTOUSH

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Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

1 tablespoon sesame seeds

2 teaspoon dried chilli flakes

1 tablespoon sumac

2 teaspoon sea salt flakes

4 x 180g skinless blue trevalla fillets

1 medium lemon (140g), cut into wedges

2 large pita breads, (160g)

4 small tomatoes (360g), chopped coarsely

1 large green capsicum (350g), chopped coarsely

4 red radishes (140g), sliced thinly

2 lebanese cucumber, chopped coarsley

4 green onions, sliced thinly

1 1/2 cup firmly packed fresh parsley leaves, torn

1/2 cup fresh mint leaves, torn

1 tablespoon extra virgin olive oil

1/4 cup (60ml) lemon juice

2 clove garlic, crushed

Method

1.Preheat oven to 200°C/400°F.

2.To prepare the fattoush, place bread on an oven tray; bake 12 minutes, turning halfway, until browned lightly. Meanwhile, place tomato, capsicum, radish, cucumber, onion and herbs in a large bowl. Combine oil, juice and garlic in a small jug or bowl; season to taste. Break bread into pieces.

3.Press combined seeds, chilli, sumac and salt flakes onto fish in a large bowl.

4.Line a large frying pan with baking paper; cook fish on medium heat on baking paper until browned both sides and just cooked through. (If fillets are very thick, transfer to the oven after browning and bake 5 minutes or until fish is just cooked through.)

5.Just before serving, add bread and dressing to salad; toss gently. Serve fish with fattoush and lemon wedges.

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