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Spiced fish with barley and olive salad

Are you looking for a wholesome, flavourful meal that you can whip up in a jiffy? This colourful spiced fish dish with a bit of Mediterranean flare, is just what you need.


1 cup pearl barley, cooked according to packet instructions
½ cup chopped mint
½ cup chopped coriander
½ red onion, peeled and thinly sliced
½ cup green olives, pitted and chopped
¼ cup toasted pistachios, chopped
2 tbsp lemon juice
2 tbsp olive oil
½ cup flat-leaf parsley
1 tsp ground cumin
1 tsp ground turmeric
1 tsp paprika
1 tsp ground cinnamon
4 hake fillets
Salt and pepper
Lemon wedges, to serve

1. For the salad, place the barley, mint, coriander, onion, olives, pistachios and lemon juice in a large bowl. Add 1 tbsp of olive oil and toss to coat. Garnish with parsley.
2. Combine the remaining oil, cumin, turmeric, paprika and cinnamon in a large bowl. Add the fish, season and turn to coat.
3. Place the fish in a steamer lined with baking paper and steam for 5–8 minutes, until cooked. Serve with the barley salad and lemon wedges.

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