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Spice-crusted fish with lemon and spinach chickpeas
Spice-crusted fish with lemon and spinach chickpeas
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate your dinner with spiced fish, topped with creamy Greek yogurt and fresh lemon.
Ingredients:
  • 10.00 gm rice flour
  • 1 1/2 tsp cumin seeds
  • 1 1/2 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1/4 tsp cayenne pepper
  • 4 skinless white fish fillets (about 125-150g each)
  • 54.60 gm olive oil
  • Greek-style yoghurt
  • Coriander leaves, to serve
  • Lemon, cut into wedges to serve
  • 36.40 gm olive oil
  • 2 large garlic cloves, crushed
  • 200g punnet grape tomatoes, halved
  • 2 x 400g can chickpeas, drained, rinsed
  • 100g punnet spinach leaves
Instructions:
  • For the Spice-Crusted Fish: Grind rice flour, seeds, cayenne pepper, and a pinch of salt in a spice grinder until coarsely crushed. Alternatively, use a mortar and pestle for a similar texture. Transfer the mixture to a shallow bowl. Coat both sides of the fish with the spice mix. In a large frying pan, heat oil and cook the fish for 2-3 minutes on each side until golden and cooked through. Transfer the cooked fish to a plate. Discard any extra oil and wipe the pan clean.
  • In the same frying pan, sauté garlic in heated oil for 1 minute. Mix in tomatoes, then add chickpeas and spinach. Stir until spinach wilts. Lightly mash a few chickpeas for thickening. Season with salt, pepper, and lemon juice. Serve with fish, a dollop of yogurt, and fresh coriander leaves.

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