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.

Recipe «Quick crusted fish with chickpea tabouli» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.