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Pan-fried snapper with spiced chickpeas
Pan-fried snapper with spiced chickpeas
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate your weeknight dinner with this gourmet pan-fried fish that's sure to impress.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 onion, finely chopped
  • 20.00 ml chopped fresh thyme
  • Pinch of dried chilli flakes
  • 2 x 400g can chickpeas, rinsed, drained
  • 4 ripe tomatoes, chopped
  • 4 x 175g snapper fillets with skin on
  • Olive oil spray
  • 62.50 ml chopped flat-leaf parsley
  • 1 garlic clove, crushed
  • Zest of 1 lemon
Instructions:
  • In a saucepan, warm the oil over low heat. Sauté the onion, thyme, and chili flakes gently for 10 minutes until the onion softens, stirring occasionally. Stir in chickpeas and tomatoes, raise the heat to medium-high, and simmer covered for 10 minutes until the mixture thickens.
  • Heat a large frypan over medium-high heat until hot. Season the snapper fillets and lightly spray with oil on both sides. Cook skin-side down for 3 minutes, then flip and cook for an additional 3 minutes or until fully cooked.
  • Mix all the ingredients together in a small bowl, season with sea salt and freshly ground black pepper. Divide chickpeas among plates, place fish on top, and sprinkle with the gremolata before serving.

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