Don’t miss the crucial step in this salad, which is toasting the buckwheat after it has been boiled. If you skip this step you won’t get the beautiful crunchy bits in this salad. You can use whiting fillets instead of flathead fillets if the cost of flathead is too high.
Serves: 4
=R1=
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 cup buckwheat, raw
- 1 Lebanese cucumber, finely diced
- ¼ red onion, finely diced
- 1 garlic clove, crushed
- ¼ cup sundried tomatoes, finely diced
- 2 tbsp olive oil
- Juice 1 lemon
- Pinch sea salt & pepper
- 4 flathead fillets
- Zest 1 lemon
- 1 tsp chopped thyme
- 1 tsp chopped oregano
- Pinch sea salt & pepper
- 1 tbsp olive oil
- Handful fresh oregano
Method
- Preheat oven to 200ºC.
- Add buckwheat to medium saucepan with 3 cups of water and bring to the boil. Reduce to simmer and cook for 20 mins. Strain and rinse buckwheat before spreading it out on a baking tray. Roast in oven for 30 mins until crunchy around the edges.
- Add buckwheat to a large bowl along with cucumber, red onion, garlic, sundried tomatoes, olive oil, lemon juice, sea salt and pepper. Mix until well combined and set aside.
- Place the fish fillets in a bowl along with lemon zest, thyme, oregano, sea salt, pepper and olive oil. Mix together until the fish is well coated.
- Heat frypan over medium heat and add fish fillets. Cook for 2–3 mins on each side and remove from heat.
- I love serving this on a large platter. Pile buckwheat salad down the centre of the platter, top with flathead and finish with a scattering of fresh oregano leaves and a drizzle of olive oil.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
