Gum-Smoked Bream
Preparation time: 10 minutes Cooking time: 30 minutes Serves: 4 1 Sprinkle the bream fillets with za-atar and drizzle with macadamia oil. Season with salt
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Ingredients
- 4 x 300g bream, filleted and de-boned
- 2 tsp bush za-atar (Davidson plum)
- 2 Tbsp macadamia oil
- sea salt flakes and freshly-ground black pepper
- 1 tsp coriander seeds, toasted
- ½ tsp cumin seeds, toasted
- ½ tsp fennel seeds, toasted
- 150g tahini
- 2 cloves garlic, minced
- finely grated zest and juice of 1 lemon
- ¼ cup extra virgin olive oil
- ¼ cup pearl barley
- 1 bunch parsley, very finely chopped
- 1 Lebanese cucumber, seeded and diced
- 1 Tbsp pomegranate seeds
- 1 long red chilli, seeded and very finely diced
- ½ cup walnuts, toasted and chopped
- 1 tsp pomegranate-sumac vinegar
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