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Sumac Spiced Fish Fillet and Tabbouleh Salad

Sumac Spiced Fish Fillets
 4 tarakihi fish fillets (100g each)
 3 tbsp Lebanese za'atar
Tabouli Salad
 ⅓ cup extra virgin olive oil
 3 tbsp lemon juice
 ¼ cup extra fine bulgur wheat
 2 cups curly parsley
 2 vine ripe tomatoes
 2 green onions
 ¼ cup fresh mint leaves
Sumac Fish
1

Place the fish fillets in a bowl with three tablespoons of Lebanese za'atar. Toss to coat. Refrigerate while preparing the tabbouleh.

2

Heat two tablespoons of extra virgin olive oil in a frying pan and turn onto a medium heat. Fry the fish for 3-4 minutes on each side. Allow more time for thicker cuts of fish.

Lebanese Tabouli
3

Whisk together olive oil and lemon juice in a small bowl until well combined. Add the bulgur wheat to the oil and lemon juice mix. Let it soak for ten to fifteen minutes or until it is soft and plump.

4

Chop the parsley, mint and green onion finely. Dice the tomatoes into small cubes. Place the parsley, mint, onion and tomatoes in a large bowl.

5

Pour the bulgur and lemon dressing mixture over top of the parsley mixture.

Gently toss all the ingredients together until the flavours are fully combined.

6

Serve the fish fillets on top of the tabbouleh salad. For a healthy 'takeaway at home' style dinner, wrap the fish and some salad in an Alamir Bakery wrap.