Bring this fresh global favourite to the table in no time.
- Brush fish with 1 tablespoon oil and season with salt and pepper. Heat a heavy-based, 26cm frying pan over high heat and cook fish for 1 minute each side or until medium-rare. Transfer to a plate. Wipe pan clean with paper towel and reserve.
- Place eggs, cumin, garlic and lemon zest in a bowl and whisk to combine. Season. Stir in the chickpeas, then add ricotta and 2 tablespoons coriander leaves and stir gently to combine.
- Heat reserved pan over high heat. Add remaining 1 tablespoon oil and swirl pan to coat base and side. Pour in egg mixture, reduce heat to low–medium and cook for 10 minutes or until almost cooked.
- Meanwhile, preheat grill to high. Flake fish into large pieces, then tuck into the top of the frittata. Place pan under the grill and grill frittata for 5 minutes or until just set.
- Scatter with extra coriander leaves and serve immediately in the pan.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set