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Crispy skin barramundi with fattoush salad

Fattoush is derived from "fatteh" and this translates to "crumbs". The storyline is that it originated in Lebanon when families had leftover breadcrumbs and pieces of lebanese bread that have gone stale. They would deep fry the bread and then add to the salad. There are a myriad of variations to this salad and I have tried to retain it's authenticity with a small addition - radicchio. Radicchio has a bitter sweet crunch and compliments the sweetness of the salad.


What I love about fattoush is it pairs perfectly with most proteins. Add fish or tofu and it's a wholesome full meal. I like to bake or microwave my bread instead of deep frying - its flavoursome when you add the dressing and sumac and a little healthier. This recipe uses a crispy skin barramundi and I take you through simple steps to cook your fish perfectly below.


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