Moroccan-style fish is served on a bed of colourful salad to create a vibrant and healthy family meal.
- Wash coriander. Separate 3 stalks from bunch. Roughly chop leaves and roots and place in a food processor. Add cumin, paprika, chilli, garlic, 1/4 cup lime juice and 2 tablespoons oil. Process until smooth. Pour spice mixture into a ceramic dish.
- Add fish and turn to coat. Cover and refrigerate for 10 minutes. Pick leaves from remaining coriander and reserve.
- Meanwhile, combine chickpeas, capsicum, tomato, onion, mushrooms, 2 tablespoons lime juice and 2 tablespoons oil in a bowl. Season with pepper. Toss gently to combine.
- Heat remaining 1 tablespoon oil in a non-stick frying pan over medium-high heat. Cook fish pieces for 2 minutes each side or until cooked through.
- Spoon salad onto plates. Top with fish. Sprinkle over coriander leaves. Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set