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Sumac Spiced Fish With Rice Salad

Sumac Spiced Fish With Rice Salad

Ingredients for One

  1. 150 grams wild-caught blue grenadier
  2. 5 grams parsley
  3. 5 grams mint
  4. 1 tbsp roasted capsicum
  5. 1 tsp sumac
  6. 0.5 tomato
  7. 0.5 zucchini
  8. 0.5 cup jasmine rice
  9. 0.25 lemon
  10. extra virgin olive oil - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams wild-caught blue grenadier
  2. 10 grams parsley
  3. 10 grams mint
  4. 2 tbsp roasted capsicum
  5. 2 tsp sumac
  6. 1 tomato
  7. 1 zucchini
  8. 1 cup jasmine rice
  9. 0.5 lemon
  10. extra virgin olive oil - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams wild-caught blue grenadier
  2. 20 grams parsley
  3. 20 grams mint
  4. 4 tbsp roasted capsicum
  5. 4 tsp sumac
  6. 2 tomato
  7. 2 zucchini
  8. 2 cup jasmine rice
  9. 1 lemon
  10. extra virgin olive oil - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams wild-caught blue grenadier
  2. 30 grams parsley
  3. 30 grams mint
  4. 6 tbsp roasted capsicum
  5. 6 tsp sumac
  6. 3 tomato
  7. 3 zucchini
  8. 3 cup jasmine rice
  9. 2 lemon
  10. extra virgin olive oil - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Prep:

  1. wash parsley, remove leaves and coarsely chop
  2. wash mint, remove leaves and coarsely chop
  3. wash and chop tomato
  4. wash zucchini and create ribbons with a vegetable peeler
  5. pat dry skin side of fish and season well with salt and pepper
  6. zest lemon and cut in half

Method:

  1. Put the rice into a saucepan, using a ratio of 1.5 cups water to 1 cup rice. Bring to the boil. Cover with a tight fitting lid then turn the heat to low. Cook for 14 minutes, stirring occasionally. Stand covered for 5 minutes, then fluff the rice with a fork.
  2. In a jug, combine the lemon zest, lemon juice and oil. Season well with salt and pepper. Add to the rice, along with most of the parsley, mint, tomato, zucchini and roasted capsicum. Toss together.
  3. Heat a little olive oil in a non-stick frying pan over medium to high heat. Sprinkle the non-skin side of the fish with sumac and season the skin side with salt & pepper.
  4. Add the fish skin side down and cook for about 4 minutes, gently pressing down to keep the skin in contact with the frying pan. Check that the skin is crispy but not burnt. Flip the fish over and cook for a further 1 to 2 minutes, until cooked.
  5. Serve the fish with rice salad and scatter with remaining parsley.
  6. Serve topped with shaved parmesan cheese. Season with black pepper and a drizzle of olive oil.
  7. wash and chop parsley
  8. cut lemon into wedges
  9. preheat the oven to 200°C (180°C fan-forced)
  10. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  11. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  12. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  13. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  14. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  15. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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