Grilled Fish with Tabbouleh & Hummus
Dinner · Mediterranean · Ready in 35 min · Serves 2
Pan-seared white fish topped with fresh herb tabbouleh salad and creamy hummus on the side. A light yet protein-rich iftar that celebrates Mediterranean and Middle Eastern flavours.
Per serving
- Calories
- 380
- Protein
- 36 g
- Carbs
- 28 g
- Fat
- 14 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron35%
- Vitamin D7%
- B1257%
- Zinc29%
- Magnesium51%
- Omega-336%
- Folate33%
- Calcium12%
- Potassium27%
- Vitamin C101%
- Riboflavin19%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g White fish fillets (sea bass or cod)
- 100 g Bulgur wheat (for tabbouleh)
- 50 g Fresh parsley
- 20 g Fresh mint
- 150 g Tomato
- 150 g Chickpea hummus
- 1.5 whole Lemon
- 3 tbsp Olive oil
Method
- 1
Pour boiling water over 100g bulgur wheat to cover by 2cm. Let sit for 10 minutes until the wheat is tender and water is absorbed. Drain excess if needed.
- 2
Finely chop 50g fresh parsley and 20g fresh mint. Dice 150g tomato into small pieces. Juice 1 lemon.
- 3
Combine the cooled bulgur with the chopped parsley, mint, and tomato. Whisk together 2 tbsp olive oil and the lemon juice. Pour over the tabbouleh and toss gently. Season with salt and pepper.
- 4
Pat 300g fish fillets dry with kitchen paper. Season both sides with salt, pepper, and a squeeze of lemon juice. Heat 1 tbsp olive oil in a frying pan over medium-high heat and sear the fish for 4 minutes per side until golden and cooked through.
- 5
Place the fish fillet on a plate. Top with a generous spoonful of tabbouleh. Serve with 150g hummus on the side and an extra squeeze of fresh lemon.
