Persian Spiced Fish with Pomegranate and Feta
Serving
2
Prep time
30 minutes
Cook Time
5 minutes
This recipe of Persian spiced fish with pomegranate and fets from Ambassador Terrie Anne of Carrotsticks and cravings is a great healthy dinner party recipe and is always an impressive colourful looking dish.
INGREDIENTS
- 4 large fillets Barramundi
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground paprika
- ½ tsp ground cinnamon
- 1 clove crushed garlic
- Pinch Sea salt and cracked pepper
- 2 tbsp good quality olive oil
- ½ cup de shelled pistachios
- ¼ cup cooked red quinoa
- ½ red onion
- 3 tbsp chopped flat leaf parsley
- 3 tbsp chopped mint
- Seeds from ½ pomegranate
- 75 grams feta cheese
- 2 tbsp lemon juice
- 1 tsp lemon rind
- 1 tbsp extra virgin olive oil
- 1/2 cup Greek yoghurt
- 2 tbsp chopped dill
- ½ tsp ground cumin
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- Sea salt and cracked pepper
PREPARATION
- In a small jar with lid, mix together the turmeric, cumin, paprika, cinnamon, garlic, olive oil and salt and pepper and shake well.
- Pour marinade over the fish fillets in an airtight container and marinate for at least 1 hour.
- When ready to cook the fish pre heat the oven to 200ºC and line a baking tray with baking paper.
- Put fish on the tray pouring any left over marinate on top and bake in the oven for 15 minutes.
- While fish is baking in a medium bowl mix together the roughly chopped pistachios, cooked red quinoa, finely diced red onion, mint, parsley and pomegranate seeds.
- Add the lemon juice, oil and crumbed feta and mix together.
- In a separate small bowl mix the yoghurt, cumin, dill, lemon juice, oil and some salt and pepper and set aside.
- Once fish is baked serve hot topped with the pomegranate and feta mix and the yoghurt on the side and enjoy!
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