Persian fish on lentil and pita salad

Fortunately we are blessed with access to fresh fish daily and so fish has become a key part of the week’s menu planning. Whilst I am happy to cook fish simply when it is so fresh, a little variety is also a bonus and this dish which sees the flathead fillets lightly marinated in a combination of spices is one of my favourites. You can use any other white fish for this dish, such as bream or snapper. By the way, the spices work well as a marinade for chicken and I have made this dish with chicken instead of fish. This recipe will serve 4.

Persian fish on lentil and pita salad

2 pita breads

3 tablespoons olive oil

1 teaspoon caraway seeds

12 small flathead fillets

1 teaspoon ground tumeric

1 teaspoon ground cumin

1 teaspoon ground paprika

1 teaspoon ground cinnamon

1 cup puy lentils

1 red onion, finely chopped

1 cucumber, finely chopped

1 cup fresh mint leaves

1 cup coriander leaves

1 lemon, juice and zest, plus a lemon to quarter to serve

Plain Greek yoghurt, to serve

Preheat oven to 180C. Lightly brush pita breads with 1 tablespoon of the oil and sprinkle with caraway seeds. Bake for 5 minutes or until crisp.

Combine the fish,1 tablespoon oil, the turmeric, cumin, paprika and cinnamon in a large bowl. Set aside to marinate for 10 minutes.

Meanwhile, cook the lentils in a large saucepan of boiling water for 20 minutes or until tender. Refresh under cold running water and drain well. Place in a large bowl with the red onion, cucumber, mint, coriander, lemon juice, zest and remaining oil. Toss to combine. Season with salt and freshly ground black pepper.

Heat a large frying pan over a high heat. Add the fish and cook for 2 minutes each side or until just cooked through.

Break pita breads into shards. Place the lentils and bread on serving plates, top with the fish and serve with a dollop of yoghurt and a slice of lemon.