Sea Bream with Farro Salad
Beautifully fresh Sea Bream with Farro Salad! Farro is an ancient, whole grain with a nutty taste and a chewy texture. Throw in some veg, herbs, feta, butter and lemon and you've got one amazing dish!
Ingredients
- 1 tsp cumin seeds, toasted
- 1 tsp pimenton
- 2 x 600g sea bream, gutted and scored
- Salt
Salad
- 200g farro, cooked and cooled
- 25g butter
- 1 lemon, juice only
- 1 bay leaf
- 2 cloves garlic, sliced
- 2 roasted red peppers, sliced
- 100g stoned olives, halved
- 1 bunch of spring onions, sliced
- 1 bunch of oregano, chopped
- 1 small bunch parsley, chopped
- 200g feta, crumbled
- 50ml olive oil
Method
Heat a BBQ until hot and the coals are white
Fill the cavity of the fish with some of the herbs and sprinkle a pinch of the spices in the cavity as well.
Place the fish onto a BBQ rack and spray in a little of the oil and vinegar mix. Pop on the BBQ and cook for 6 to 8 minutes, turning half way through. Fry the farro in the butter for 2 to 3 minutes.
Mix in peppers, olives, onions and herbs, crumble over the feta and sit the fish alongside. Drizzle in the olive oil.
Ingredients
- 1 tsp cumin seeds, toasted
- 1 tsp pimenton
- 2 x 600g sea bream, gutted and scored
- Salt
Salad
- 200g farro, cooked and cooled
- 25g butter
- 1 lemon, juice only
- 1 bay leaf
- 2 cloves garlic, sliced
- 2 roasted red peppers, sliced
- 100g stoned olives, halved
- 1 bunch of spring onions, sliced
- 1 bunch of oregano, chopped
- 1 small bunch parsley, chopped
- 200g feta, crumbled
- 50ml olive oil
Method
Heat a BBQ until hot and the coals are white
Fill the cavity of the fish with some of the herbs and sprinkle a pinch of the spices in the cavity as well.
Place the fish onto a BBQ rack and spray in a little of the oil and vinegar mix. Pop on the BBQ and cook for 6 to 8 minutes, turning half way through. Fry the farro in the butter for 2 to 3 minutes.
Mix in peppers, olives, onions and herbs, crumble over the feta and sit the fish alongside. Drizzle in the olive oil.
