We're sorry for our absence 🙈🙈
But we're back!
And we brought recipes!
FREEKIN COLEY 🐟
Big handful of coriander and parsley
Zest of 1 Lemon
Garlic cloves x 2
Coley fillet x 2 (can substitute with cod)
Vegetable stock cube
20ml olive oil
2tsp Chermoula spice
Chop the coriander and parsley and mix with the lemon. Crush the garlic and mix it all together with 10ml oil and the Chermoula spice.
Place the mix evenly over the 2 fish fillets on a lined baking tray and set aside.
Preheat the oven to 180, then boil a large saucepan of water. Stir in and dissolve the stock powder, add the freekah and turn down to a summer for 12-15 mins until the grains are tender. Drain and sieve and return to the pan with a lid to keep it warm.
Cut the lemon in half and place a thin slice on top of each fillet. Put in the oven for 10-12 mins.
Grate the carrot and chop the onion.
Place a frying pan on a medium heat with 10ml oil and add the onion, cooking until soft and golden. Then add the carrot, cinnamon, salt and pepper. Once all cooked, mix the veggies into the cooked freekah.
Drizzle with yogurt and a squeeze of lemon from your remaining lemon and enjoy 😍