Preheat your grill to maximum
Put the cumin seeds in a frying pan over a medium to high heat. Dry-fry the seeds, stirring every now and then, for 1-2 minutes. Tip the seeds onto a plate and leave to cool.
Mix 1/2 teaspoon of salt together with the paprika and cumin. Drizzle the fish fillets with olive oil and then sprinkle the spiced salt mix all over the fillets. Place the fish skin side up onto the grill pan or a baking tray and slide under the grill. Cook for 7 minutes without turning. Turn off the grill and leave the fish to rest until you're ready to eat.
While the fish is cooking, mix together the cucumber, yoghurt, tomatoes, spring onions, spinach and the toasted cumin seeds. Mix in a little salt and pepper and pile up on your plate.
Top the cucumber salad with the cooked fish and finish with a scattering of walnuts.
* Top Tip
Unlike most nuts, which are high in monounsaturated fatty acids, walnut is composed largely of polyunsaturated fatty acids. This means walnuts are a greater source of those all-important omega-3 fats.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4 (57%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 77mg||3 %|
|Potassium 35.8mg||1 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.7g|
|Protein 0.4g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7
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