Grilled Baharat Snapper and Fattoush Salad

10 minutes

10 minutes

4

Ingredients

1 tbsp The Spice People’s Lebanese Baharat
4 snapper fillets – can also use any other fish you like ie: barramundi, hake, whiting etc.
1 large head cos lettuce, sliced into large strips
1 handful mint leaves, roughly chopped
1 punnet cherry tomatoes, cut in half
1 Lebanese cucumber, diced
1 block feta, crumbled
2 slices pita sliced into triangles
2tbsp honey
salt and pepper
olive oil
2 lemons

Preheat your oven to 180c degrees. Lay your snapper fillets out on a board and pat dry with a paper towel. Rub with a small amount of olive oil and sprinkle with salt and your Baharat spice blend – set aside.
Lay your pita triangles out on a lined baking tray and drizzle with a small amount of olive oil and a sprinkling of salt. Bake in your preheated oven for 5-7 mins, or until crisp and golden.
While the pita bakes, place a pan on medium heat, and when hot, add the fish with a drizzle of oil and fry for about 3 mins on each side, or until cooked through and opaque in the center. When done, remove from the pan and set aside to rest briefly.
While the fish fries and rests, zest and juice 1 of your lemons and cut the other into 4 wedges ready for serving. Add your zest and juice into a small bowl with a good glug of olive oil, your honey, and a generous pinch of salt and pepper. Add your lettuce, cucumber, tomatoes, feta, and baked pita into a large bowl, cover with your dressing and toss to coat.
Serve your fillets alongside your fattoush salad and a fresh wedge of lemon and enjoy!