2 red mullet; cleaned
1 ts cumin seeds
1 ts coriander seeds
1 ts turmeric
2 garlic cloves; finely
-chopped
2 tb fresh parsley; chopped
1 tb fresh coriander; chopped
8 tb olive oil
1 lemon
1 lime
2 mini pitta breads
1 salt & pepper

Instructions

1 Fillet the fish and score the skin with a sharp knife. Blend the cumin
and
coriander seeds in a coffee grinder or pestle and mortar. Mix in a bowl
with
the turmeric, a garlic cloves, 1 tbsp of parsley and the coriander. Season
well with salt and pepper.

2 Stir through 1 tbsp of the olive oil to bind. Spread the marinade over
the
incisions in the fish and leave to marinate for 5 minutes or as long as
possible.

3 To make the citrus oil, combine the juice and zest of the lemon and lime
with 4 tbsp of the olive oil.

4 For the pitta breads, preheat the grill. Mix 1 tbsp of olive oil with the
remaining garlic clove and tbsp of parsley. Spread the herb and garlic oil
on
each pitta bread and grill one side for 1-2 minutes until warm.

5 Heat the remaining 2 tbsp of olive oil in a frying pan and cook the fish
for
2-3 minutes on each side until golden and cooked through.

6 Drizzle the fish with the citrus oil and serve with the red rice salad
(above) and the pitta breads.

Leave a Reply

You must be logged in to post a comment.