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Spiced fish with chickpea salad
Spiced fish with chickpea salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Flavorful midweek fish recipe.
Ingredients:
  • 20.00 ml cumin seeds
  • 20.00 ml fennel seeds
  • 40.00 ml plain flour
  • 4 white fish fillets
  • 18.20 gm olive oil
  • 20.00 gm butter
  • Baby rocket leaves, to serve
  • 1 x 400g can chickpeas, rinsed, drained
  • 3 eggs, hard-boiled, peeled, chopped
  • 4 shallots, ends trimmed, thinly sliced
  • 1 red capsicum, halved, deseeded, chopped
  • 1 Lebanese cucumber, deseeded, chopped
  • 82.50 ml fresh continental parsley leaves, chopped
  • 82.50 ml fresh mint leaves, chopped
  • 39.60 gm mayonnaise
  • 40.00 ml Greek-style natural yoghurt
  • 20.00 ml red wine vinegar
  • 2.50 gm curry powder
  • 1 garlic clove, finely chopped
Instructions:
  • In a large bowl, mix the chickpeas, egg, shallot, capsicum, cucumber, parsley, and mint. In a small bowl, combine the mayonnaise, yogurt, vinegar, curry powder, and garlic. Pour the dressing over the salad and stir to combine.
  • Crush the cumin seeds and fennel seeds using a mortar and pestle or spice grinder until finely ground. Transfer to a large plate and mix with flour. Season with salt and pepper. Coat the fish with the mixture, shaking off any excess.
  • In a large frying pan over medium-high heat, heat half of the oil. Cook half of the fish for 2-3 minutes on each side, adding half of the butter halfway through. Transfer the cooked fish to serving plates and cover with foil to keep warm. Repeat with the remaining oil, fish, and butter. Serve with the chickpea salad and baby rocket leaves.

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