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Marinated fish with warm chickpea & tomato salad
Marinated fish with warm chickpea & tomato salad
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • 4 (about 175g each) fish fillets (like blue eye or trevalla, snapper, sea bream or kingfish)
  • 4 egg tomatoes, quartered red onion, quartered
  • 300g cans chickpeas, rinsed, drained
  • 60mls (1/4 cup) extra virgin olive oil
  • 84.00 gm fresh lemon juice
  • 2.00 garlic clove, finely chopped
  • 40.00 ml chopped fresh coriander
  • Salt & ground black pepper, to taste
  • 60g (1/4 cup) natural yoghurt
  • 1.25 gm ground cumin
  • 1/2 tsp ground coriander
Instructions:
  • Preheat your oven to 200°C and line a baking tray with non-stick baking paper.
  • Combine yoghurt, lemon juice, garlic, cumin, and coriander in a small bowl to create the marinade. Stir well.
  • Set the fish fillets in a glass or ceramic dish, drizzle the marinade over them, ensuring they are coated well. Cover and refrigerate for 30 minutes, or longer if possible, for optimal flavor.
  • Arrange the tomatoes and onion on the prepared baking sheet. Roast in a preheated oven for 20 minutes, or until they begin to caramelize. Keep the oven on for the next step.
  • In a medium bowl, mix together the roasted tomatoes, onion, chickpeas, olive oil, lemon juice, garlic, and coriander. Season with salt and pepper to taste. Keep warm.
  • Pat dry the fish fillets before placing them on the prepared baking tray. Bake in a preheated oven for 8-10 minutes until the fish is cooked through and flakes easily with a fork. (Check microwave tip for quicker option.) Serve the fish with the cozy chickpea salad.

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