Tabbouleh with grilled fish

Try a Middle Eastern twist on your snapper fillets with this recipe from Frida Deguise. Paired with a herby homemade tabbouleh, this recipe offers a delightful balance of textures and a burst of Mediterranean flavours.

Tabbouleh with grilled fish Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 100 ml olive oil, divided
• 4 skin-on snapper fillets, (170g each), skin scored
• salt, to taste
• 2 tbsp dried coriander
• 6 garlic cloves, crushed
• ½ long red chilli, thinly sliced
• ¼ cup finely chopped walnuts
• ¼ cup lemon juice
• 1 cup water

Tabbouleh

• ⅓ cup fine bulgur wheat (light yellow)
• 3 bunches flat-leaf parsley, finely chopped
• 1 bunch round mint, finely chopped
• 3 tomatoes, finely chopped
• 1 brown onion, finely chopped
• 6 spring onions, sliced
• 1½ lemons, juiced
• ½ cup olive oil
• salt, to taste
• mixed spice, to taste

Soaking time: 15 minutes

Instructions

1. In a large bowl, soak burghal in boiling water for 15 minutes, then wash until the water runs clear.
2. Heat 2 tbsp olive oil in a large frying pan over medium heat. Season the fish with salt, then place in the pan, skin-side down for 3 minutes, then turn and cook for a further 2-3 minutes, or until cooked through. Set aside.
3. Heat ¼ cup olive oil in a small saucepan and add the dried coriander, garlic and chilli and cook, stirring, for 1 minute, or until fragrant. Stir through the walnuts, lemon juice and water. Reduce the heat and simmer until thickened, then pour over the snapper fillets.
4. To make the tabbouleh, in a large bowl, combine the prepared herbs, tomatoes, onion and spring onion and mix well until combined. Add the drained burghal, lemon juice, ½ cup olive oil, salt and mixed spice to taste and toss well to combine.
5. Serve the fish with the tabbouleh. 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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