Grilled Baharat Snapper and Fattoush Salad

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

4 people

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

The love this recipe

My Grilled Baharat Snapper and Fattoush Salad takes the simplicity of spiced and grilled fish and teams it with a traditional Lebanese side dish – Fattoush Salad.

Fattoush is said to have originated in Northern Lebanon where farmers would fry up their day-old pita bread and toss it through their fresh produce to make a more filling salad. The pita triangles are baked until nice and crisp making a great textural contrast in the salad as well as soaking up all the yummy dressing.

I season the fresh snapper fillets with our Lebanese Baharat spice blend that brings an extra flavor of Lebanon to the dish along with some aromatic spice that works perfectly with the fresh, zesty salad.

Directions

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!