I love to cook with freekah as it takes on whatever flavours you pair with really well. This recipe is fantastic for using up store cupboard ingredients like capers or gerkins. Omit the crispy onions if you feel they are too much fuss but they are worth it in the end.
350g of freekah
1 tsp. of salt
3 tbsps. of olive oil
2 tbsps. of chopped fresh parsley
2 tbsps. of chopped fresh mint
8-10 fresh mint leaves, torn
1 tbsp. of capers, drained and rinsed
5 small sweet pickled gherkins, chopped
sunflower oil, for frying
2 onions, sliced
4 sea bass fillets
25g of butter
juice of 1 lemon
1 lemon cut into wedges to garnish
Put the freehak into a saucepan, pour in 1.2L of boiling water, add the salt and 2 tbsps. of the olive oil and bring to a boil. Reduce the heat and and simmer for 30 minutes until tender. Meanwhile, mix together all the herbs, capers and gherkins in a bowl. When the freekah is tender, drain, rice with cold water and drain well again. Add the herb mixture, mix well and set aside. Pour the sunflower oil into a frying pan to about 2cm in height and heat. Add the onions and cook over a medium high heat, stirring occasionally, until crispy. Remove with slotted spoon and drain on paper towels. Score the skin of the sea bass with 3 slashes, rub the skin with sea salt and brush with the remaining olive oil.Heat a frying pan, add the butter and when its has nearly melted add the fish fillets skin side down. Cook for 3 minutes unilt the skin is crispy, then turn the fillets over and cook on the other side for 2 minutes. Dress the freehak salad with lemon juice to taste and season well with salt and pepper, then divide amoung 4 individual plates. Put the fish fillets on top and sprinkle with the crispy onions, and serve immediately.