Lebanese Sumac Spiced Fish

Method7 steps

1. 1

   Step 1: On a large plate, mix a drizzle of olive oil with ⅛ teaspoon turmeric, ⅛ teaspoon paprika, ¼ teaspoon sumac and a pinch of salt.

   Uses A drizzle of olive oil for the spice plate · ⅛ teaspoon turmeric (a tiny pinch) · ⅛ teaspoon paprika (a tiny pinch) · ¼ teaspoon sumac for the spice mix · A pinch of salt

2. 2

   Step 2: Pat the two skin-on fish fillets dry with kitchen towel. Coat both sides in the spice mixture from step 1.

   Uses 2 skin-on white-fish fillets · Complete oil-and-spice mixture on the plate

3. 3

   Step 3: Heat a wide non-stick pan over medium-high heat for around five minutes, until ready for frying. Add another drizzle of olive oil, swirl the pan and lay in the coated fillets from step 2, skin-side down.

   Uses Both coated raw fish fillets and their spice coating · Another drizzle of olive oil for the pan

4. 4

   Step 4: Leave the fish skin-side down in the pan from step 3 so the skin can crisp. Reduce the heat to medium and cook for 2–3 minutes, checking from two minutes.

   Fish: skin-side check · 2 minUses Fish and oil in the frying pan

5. 5

   Step 5: Turn the fish in the pan from step 4 with a wide spatula. Cook the second side for about one minute, then check the thickest part reaches 63°C and the flesh is opaque and separates easily with a fork. Continue gently if needed.

   Fish: second-side check · 1 minUses Skin-side-fried fish and oil in the pan

6. 6

   Step 6: Lift the fully cooked fish from step 5 onto a serving plate, leaving excess frying oil behind. Sprinkle with another pinch of sumac.

   Uses Fully cooked fish lifted from the pan; excess frying oil excluded · Another pinch of sumac to finish

7. 7

   Step 7: Serve the finished sumac fish from step 6 with ready chips, ready salad or both, if desired.

   Uses Complete plated sumac fish · Optional ready chips to serve · Optional ready salad to serve