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Gluten-free paprika fish with broccoli tabouleh
Gluten-free paprika fish with broccoli tabouleh
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Gluten-free paprika fish: heart-healthy, low GI, and delicious!
Ingredients:
  • 7.50 gm sweet paprika
  • 20.00 ml finely grated lemon rind
  • 131.25 gm lemon juice
  • 56.88 gm extra virgin olive oil, plus extra for greasing
  • 2 tsp cumin seeds
  • 4 x 150g skinless, boneless firm white fish fillets (see note)
  • Lemon wedges, to serve
  • 1/2 bunch fresh flat-leaf parsley
  • 350g broccoli
  • 400g can chickpeas, drained, rinsed
  • 200g grape tomatoes, sliced into rounds
  • 1 small green capsicum, finely chopped
  • 2 green onions, thinly sliced
  • 125.00 ml gluten-free dry-roasted almonds, finely chopped
Instructions:
  • In a small jug, mix together the paprika, lemon rind, lemon juice, and oil. Season with salt and pepper. Scoop out 2 tablespoons of the mixture into a glass or ceramic dish. Add cumin seeds and stir well to combine. Set aside the rest of the paprika mixture in the jug.
  • Place the fish in the flavorful cumin mixture, ensuring it's well coated. Cover the dish and refrigerate for 15 minutes to enhance the flavors.
  • Preheat a generously greased non-stick pan over medium-high heat. Cook fish for 3 to 4 minutes per side until golden and cooked through perfectly.
  • Prepare the Broccoli Tabouleh by finely chopping parsley stems and roughly chopping leaves. Combine broccoli, parsley, chickpeas, tomato, capsicum, onion, and almonds in a large bowl. Mix well. Add the reserved paprika mixture and toss everything together.
  • Spoon tabouleh onto plates, top with fish, and garnish with lemon wedges before serving.

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