persian spiced sea bream with a beetroot herb salad

fish marinade ingredients:

1. 2 sea bream fillets
2. ½ tsp turmeric
3. ½ tsp cumin
4. ½ tsp paprika
5. ½ tsp ground cinnamon
6. 2 tbsp olive oil

directions:

1. combine all the spices, add 2 tbsp of olive oil and season with salt and pepper to taste. stir well to combine.
2. coat both sides of the sea bream with marinade and set aside.

salad ingredients:

1. 75g bulgar wheat
2. 1 tbsp coriander seeds
3. ½ orange
4. ½ lemon
5. 1 tbsp olive oil
6. salt and pepper to taste
7. 2 raw golden beetroot
8. 1 apple
9. 6 spring onions
10. 20g tarragon
11. 20g dill
12. 25g flat leaf parsley
13. 35g mint
14. 50g watercress

directions:

1. place the bulgar wheat into a bowl, pour boiling water over the bulgar wheat so it is covered with 1 cm of water.
2. toast the coriander seeds in a dry frying pan for 2 minutes. crush the toasted seeds in a pestle and mortar.
3. zest and juice half a lemon and half an orange,  add the crush coriander seeds and 1 tbsp of olive oil. season to taste and whisk.
4. remove the beetroot skin and finely slice, place the slices into the citrus dressing and toss to coat all sides.
5. core and remove the skin from the apple. grate the apple into the citrus beetroot mix and toss well.
6. thinly slice the spring onions. finely chop the herbs and watercress
7. fluff the bulgar wheat and fold into the dressed raw beetroot and apple.
8. add the spring onions, herbs and watercress. toss all salad ingredients together.
9. heat a large frying pan over a high heat. add the fish skin side down and cook each sides for 2 minutes.
10. its time to serve the fish with a generous helping of herb salad
11. enjoy!