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
