Pan-fried fish with tabouli

Ingredients (serves 4)

* 170g (1 cup) burghul
* 2 large vine ripened tomatoes, quartered, deseeded, finely chopped
* 1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
* 1/4 cup chopped fresh continental parsley
* 1/4 cup chopped fresh mint
* 6 shallots, ends trimmed, pale section only, finely chopped
* 2 tbs fresh lemon juice
* 2 tsp olive oil
* 1/2 tsp ground cinnamon
* Olive oil, extra, to grease
* 4 (about 150g each) firm white fish fillets (such as ling)
* 2 lemons, halved

Method

1. Place the burghul in a heatproof bowl. Add enough boiling water to cover. Set aside for 20 minutes to soak. Drain and remove as much liquid as possible. Transfer to a large bowl.
2. Stir in the tomato, cucumber, parsley, mint, shallot, lemon juice, oil and cinnamon. Taste and season with pepper.
3. Preheat a barbecue flat plate or large frying pan on high. Brush with oil to lightly grease. Add the fish and cook for 2 minutes each side or until the fish flakes easily when tested with a fork in the thickest part. Add the lemons, cut-side down, and cook for 1-2 minutes or until golden and caramelised.
4. Divide the tabouli among serving plates. Top with the fish and serve with the caramelised lemon.

Preparation Time

20 - 40 minutes
Cooking Time

5 minutes

1. Place the burghul in a heatproof bowl. Add enough boiling water to cover. Set aside for 20 minutes to soak. Drain and remove as much liquid as possible. Transfer to a large bowl.
2. Stir in the tomato, cucumber, parsley, mint, shallot, lemon juice, oil and cinnamon. Taste and season with pepper.
3. Preheat a barbecue flat plate or large frying pan on high. Brush with oil to lightly grease. Add the fish and cook for 2 minutes each side or until the fish flakes easily when tested with a fork in the thickest part. Add the lemons, cut-side down, and cook for 1-2 minutes or until golden and caramelised.
4. Divide the tabouli among serving plates. Top with the fish and serve with the caramelised lemon.