Quick crusted fish with chickpea tabouli

Готовим Fish Quick crusted fish with chickpea tabouli

For the perfect after-work meal thats low in sodium and saturated fat, try this 15 minute dukkah crusted fish served with chickpea tabouli.

Lables: Lower gi Egg free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Place the dukkah on a large shallow plate. Roll the fish in the dukkah to lightly coat.
  2. Heat half the oil in a large frying pan over medium heat. Cook the fish, in batches, turning, for 2 mins or until golden brown and just cooked through.
  3. Meanwhile, combine the chickpeas, tomato, cucumber, spring onion, parsley and mint in a large bowl. Add the lemon zest, lemon juice and remaining oil. Season. Toss to combine.
  4. Serve the fish with the tabouli.

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45g pkt pistachio dukkah
500g white fish fillets , cut into 4cm strips
1 tbsp olive oil
400g can chickpeas, rinsed, drained
200g Perino tomatoes, halved
1 Lebanese cucumber, halved lengthways, thickly sliced
4 spring onions, thinly sliced
1/2 cup flat-leaf parsley leaves
1/2 cup mint leaves
1 lemon, zested, juiced

Adv

Autors
Preparation time
10
Cooking time
05
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Fish
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