Chermoula fish with chickpea and mushroom salad

Moroccan-style fish is served on a bed of colourful salad to create a vibrant and healthy family meal.

Recipe «Chermoula fish with chickpea and mushroom salad» 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: 1 bunch coriander, 1 tsp ground cumin, 2 tsp ground paprika, pinch chilli flakes, 2 garlic cloves, sliced , 3 limes, juiced, 100ml olive oil, 4 snapper fillets, skin removed , 400g can chickpeas, drained, rinsed, 1 green capsicum, thinly sliced, 3 ripe tomatoes, halved, deseeded, thinly sliced, 1 red onion, halved, thinly sliced, 200g button mushrooms, thinly sliced.

Ingredients:

• 1 bunch coriander 
• 1 tsp ground cumin 
• 2 tsp ground paprika 
• pinch chilli flakes 
• 2 garlic cloves, sliced 
• 3 limes, juiced 
• 100ml olive oil 
• 4 snapper fillets, skin removed 
• 400g can chickpeas, drained, rinsed 
• 1 green capsicum, thinly sliced 
• 3 ripe tomatoes, halved, deseeded, thinly sliced 
• 1 red onion, halved, thinly sliced 
• 200g button mushrooms, thinly sliced 

Instructions

1. 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.
2. Add fish and turn to coat. Cover and refrigerate for 10 minutes. Pick leaves from remaining coriander and reserve.
3. 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.
4. 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.
5. Spoon salad onto plates. Top with fish. Sprinkle over coriander leaves. Serve.