Pan-fried fish with tabouli

Homemade tabouli topped with omega-3-rich fish Smart, healthy weeknight eating doesnt get better.

Recipe «Pan-fried fish with tabouli» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 170g 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 tbsp fresh lemon juice, 2 tsp olive oil , 1/2 tsp ground cinnamon, Olive oil, extra, to grease, 4 firm white fish fillets, 2 lemons, halved.

Ingredients:

• 170g 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 tbsp fresh lemon juice 
• 2 tsp olive oil 
• 1/2 tsp ground cinnamon 
• Olive oil, extra, to grease 
• 4 firm white fish fillets 
• 2 lemons, halved 

Instructions

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.