Baharat-spiced bream fillets with freekeh and parsley salad

Serves 4 Starters and mains

Bream 9672



  • 4 large sea bream fillets, pin bones removed
  • 1tsp extra virgin olive oil
  • 1tsp baharat spice mix

For the freekeh salad

  • 150g freekeh
  • 1tbsp extra virgin olive oil
  • 1⁄2tsp ground cumin
  • 1⁄2tsp ground coriander
  • 75g macadamia nuts, lightly toasted and roughly crushed
  • 6 sprigs flat-leaf parsley, chopped
  • 4 sprigs dill, chopped
  • 2 sprigs mint, leaves chopped
  • 150g feta

To serve

  • 1 tbsp dried rose petals
  • drizzle extra virgin olive oil


Preheat oven to 180C/350F/ Gas 4. Rinse the freekeh well and drain in a sieve for 15 minutes.

Put the freekeh in an ovenproof dish. Add the oil, cumin, coriander and 200ml boiling water, then stir to coat the grains. Cover with foil and bake for 20-25 minutes until tender. Season with salt and return to the oven uncovered with the heat turned off until all the water has been absorbed. Remove from the oven and just before serving toss through the macadamia nuts, chopped parsley, dill and mint, then crumble over the feta.

Make 3 slashes in the skin of each fish fillet and brush with a little oil. Mix the baharat spices with 1tsp sea salt and sprinkle a little on the flesh side of the fillets, plus a little into the skin slashes. Put skin-side down in a large, dry, cold pan and fry over a low heat for 6 minutes. Turn and cook for about 1 minute more, then turn and cook for a further 1 minute to crisp the skin. Put the freekeh salad onto a serving plate and top with the fish. Scatter over the rose petals, turned in some oil, to serve.

Bream 9672


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