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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related

Related stories

Related