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Barbecued fish with chickpea puree and Sicilian tomato sauce
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Elevate nutty chickpea puree with garlicky twist, perfect pairing with fresh grilled fish.
Ingredients:
  • 1 whole garlic bulb
  • 80ml (1/3 cup) olive oil
  • 2 x 400g cans chickpeas, rinsed, drained
  • 125ml (1/2 cup) chicken style liquid stock
  • 45g (1/4 cup) pine nuts
  • 12 drained anchovy fillets
  • 3 x 200g punnets grape tomatoes
  • 4 skin-on white fish fillets
  • 45g (1/4 cup) currants
  • 82.50 ml fresh mint leaves
  • 82.50 ml fresh continental parsley leaves
Instructions:
  • Preheat the oven to 180°C. Trim 5mm off the top of the garlic bulb, drizzle with oil, and rub to coat. Bake for 50 minutes until soft and golden.
  • Peel 5 garlic cloves, discard skin. Place garlic in a food processor with chickpeas and stock, process until smooth. Transfer to a microwave-safe bowl, season with salt and pepper, cover with plastic wrap. Enjoy!
  • Toast the pine nuts in a large frying pan over medium heat, stirring frequently, for about 3 minutes until they turn golden brown. Then, move the toasted pine nuts to a bowl.
  • Set aside 3 teaspoons of oil. Heat the rest in a frying pan over medium heat. Stir in anchovies and cook for 1 minute. Add tomatoes, reduce heat to medium-low, and cook for 8 minutes until soft, stirring occasionally.
  • Preheat a barbecue flat plate over medium-high heat. Brush the fish with the reserved oil on both sides, then season with salt and pepper. Cook on the barbecue for 2-3 minutes on each side until golden and the fish flakes easily with a fork in the thickest part.
  • Heat the chickpea puree in the microwave on high for 3 minutes, stirring once, until heated through.
  • Combine pine nuts, currants, mint, and parsley with the tomato mixture. Season generously with pepper and toss everything together.
  • Spoon equal amounts of puree and fish onto individual plates. Garnish with the tomato mixture before serving.

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