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1 filet of trout (you can also use shad- typical of the Iraqi southern marshes)
¼ cup hulled barley (not pearl)
1 tsp of coriander seeds
1 tsp of cumin seeds
¼ teaspoon salt
Sprinkle of cinnamon
Handful of cilantro, finely chopped
Parsley sprigs
Lemon juice
Olive oil to taste
Sprinkle of cayenne

Rinse and soak the barley the night before.

The next day, drain it well and cover with a few inches of water.

Simmer the barley with a pinch of salt until cooked through, about an hour.

Drain and cool to room temperature.

Preheat the oven to 400F.

Brush the baking dish with olive oil, and then place the fish, skin side down, onto the tray.

Drizzle some olive oil on top of the filet, and season with salt and a light dusting of cinnamon.

Lightly cover with foil and cook for about 15-20 minutes.

When fish is done, remove it from the oven and let it cool to room temperature.

Break up the flesh with a fork into pieces, leaving the skin behind.

Toast the coriander seeds in a dry pan until lightly browned and fragrant. Turn them out onto a plate.

Toast the cumin seeds in a dry pan until lightly brown and fragrant. Turn them out onto the plate with the coriander. Blend both the seeds in a mini blender, spice grinder, or with a mortar and pestle. If you must use the powdered version, go ahead.

In a bowl, toss together the olive oil, salt, lemon, coriander, cumin, and cayenne.

Stir the fish and barley into the spices, and then mix in the cilantro and parsley.

Garnish with thin slices of lemon as part of a large Middle Eastern meal.

Serves many as a mezze, or appetizer.