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Blue-eye with sumac and coriander

Sumac is a Middle Eastern ground spice that is a burnt-red colour with a slight lemon flavour. You can buy it from gourmet food stores and Middle Eastern grocery shops. You'll nned to marinate the fish for an hour before frying.

Ingredients

smh, good living, eat in  030107, darlinghurst, food with luke mangan at salt restaurant - styled by trish heagerty - marinades.

Fish:  Shows blue eye fillet with sumac and coriander.

pic by jennifer soo /jsz SPECIALX 22661
Blue-eye with sumac and coriander.
  • 4 blue-eye fillets, boneless (about 200g each)
  • 3 tbsp sumac
  • 1/2 cup coriander leaves
  • 200ml olive oil
  • Lemon wedges for serving

Method

  1. Press the fish onto the sumac to evenly coat and place in a shallow dish big enough for 4 pieces. Sprinkle with coriander and gently pour over the olive oil. Leave to marinate in the fridge for at least an hour.
  2. Preheat the oven to 180C. Sear the fish on both sides in a frying pan over high heat, then transfer to an ovenproof dish. Bake for 5-10 minutes, or until just cooked through.
  3. Serve with couscous and a rocket salad, with lemon wedges on the side.
Main ingredient:
Fish
Cuisine:
Middle Eastern
Course:
Dinner
Occasion:
Midweek dinner, Family meals

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