Spice Roast Fish With Cottage Cheese & Grain Salad

This Spice Roast Fish with Loaded Cottage Cheese & Grain Salad packs so much deliciousness & nourishment into a meal with the lightly spiced fish resting on a creamy, crunchy loaded cottage cheese with finely sliced veggies, pickles, & herbs.

By @cheftomwalton

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 600 grams snapper fillets
• 600 grams snapper fillets
• 1.5 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 0.5 teaspoons pepper
• 1 tablespoons sumac
• 0.5 tablespoons fennel seeds
• 500 grams cottage cheese
• 2 pieces spring onion
• 15 grams coriander
• 3 pieces cornichons
• 0.5 pieces fennel
• 3 pieces radish
• 1 whole lemon
• 1 teaspoon sumac
• 1 tablespoon extra virgin olive oil
• 0.5 teaspoon salt
• 0.25 teaspoons pepper
• 600 grams snapper fillets
• 2 cups precooked grains
• 2 tablespoons currants
• 15 grams flat leaf parsley
• 500 grams cottage cheese mixture
• 500 grams grains mixture
• 600 grams roasted fish
• 0.5 tablespoons extra virgin olive oil
• 0.5 whole lemon
• 5 grams fennel fronds

Instructions

1. Preheat the oven to 210°C (410°F).
2. Pat the snapper fillets dry with paper towels to remove excess moisture.
3. Place the snapper fillets onto a lined baking tray.
4. Drizzle the fish with 1.5 tablespoons of olive oil, then season with salt, pepper, 1 tablespoon of sumac and 0.5 tablespoon of fennel seeds.
5. Set the seasoned fish aside to marinate for 10 minutes.
6. In a large bowl, combine 500g of cottage cheese, 2 finely sliced spring onions, a large handful of finely chopped coriander, 3 finely sliced cornichons, 0.5 small finely diced fennel, 3 finely sliced radishes, zest and juice of 1 lemon, 1 teaspoon of sumac, 1 tablespoon of olive oil, and season to taste.
7. Bake the fish in the preheated oven for 12-15 minutes, until just cooked through.
8. Let the baked fish rest for 2 minutes on the tray to finish cooking through.
9. Heat the 2 cups of precooked grains in a medium saucepan over low heat.
10. Stir in 2 tablespoons of currants and a handful of roughly chopped flat leaf parsley into the heated grains.
11. To serve, spoon a generous amount of the cottage cheese mixture onto each plate.
12. Top the cottage cheese with a portion of the heated grains mixture.
13. Place the roasted fish on top of the grains.
14. Drizzle the dish with a little olive oil and extra lemon juice, optionally garnish with fennel fronds.