Levantine cuisine · Fish & Seafood

Samak bil Freekeh

Pan-fried fish fillet on smoky freekeh with braised onions and toasted pine nuts.

Ingredients · for 4 servings

• 600 g firm white fish fillet (e.g. cod)
• 200 g freekeh (green wheat)
• 3 onions
• 50 g pine nuts
• 1 tsp baharat
• 1/2 tsp cinnamon
• 700 ml strong fish stock
• 5 tbsp olive oil
• 1 lemon
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Wash the freekeh several times in a bowl with cold water until it runs clear, and drain in a sieve; cut the onions into thin strips.
2. Heat 3 tbsp olive oil in a pot and braise the onions over medium heat for 12 min. until golden brown, then toast the baharat and cinnamon in for 1 min.
3. Add the freekeh, toast for 2 min., pour in the fish stock, season with salt and cook covered over low heat for 30 min. until the grains are tender but still have some bite.
4. Toast the pine nuts in a dry pan for 3–4 min. until golden brown and tip onto a plate immediately so they don't keep darkening.
5. Divide the fish into four pieces, pat dry, season with salt and pepper and fry in the remaining olive oil for 3 min. per side, until the surface is browned and the center just turns translucent.
6. Spread the freekeh on a platter, place the fish on top, sprinkle with pine nuts and chopped parsley and serve with lemon wedges.