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Fish with spicy corn and chickpea salsa
Fish with spicy corn and chickpea salsa
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Prep Time:
8 minutes
Cook Time:
12 minutes
Total Time:
20 minutes
Elevate your night with a flavorful, healthy fish and salsa dish.
Ingredients:
  • 13.80 gm olive oil
  • 1 garlic clove, crushed
  • 2.50 gm ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground allspice
  • 1/2 tsp ground sumac
  • Pinch ground hot chillies
  • 400g can diced tomatoes
  • 400g can chickpeas, drained
  • 150g corn cob
  • 82.50 ml roughly chopped fresh coriander
  • Salt & freshly ground pepper
  • 240g couscous
  • 500g firm white fish fillets, halved
  • Lemon wedges, to serve
Instructions:
  • In a small saucepan over medium heat, warm 1 teaspoon of oil. Cook garlic for 30 seconds, then add spices and stir for another 30 seconds.
  • Simply pour in the tomatoes and let it come to a boil. Lower the heat to medium and let it simmer for 2 minutes. Mix in the chickpeas and corn and continue simmering for 3 minutes. Gently fold in the coriander, then season to your liking.
  • Put the couscous in a heatproof bowl and pour 1 1/4 cups (310ml) boiling water over it. Let it sit for 5 minutes until the water is absorbed, then fluff it up with a fork.
  • Heat a large frying pan over medium-high heat. Brush the fish with the remaining oil and season with salt and pepper. Cook each side for 2-3 minutes until golden and cooked through. Top with warm salsa and serve with couscous and lemon wedges.

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