Not only is this paprika fish gluten-free, its also heart-friendly, lower GI and delicious!
- Combine the paprika, lemon rind, lemon juice and oil in a small jug. Season with salt and pepper. Transfer 2 tablespoons of mixture to a glass or ceramic dish. Add cumin seeds. Stir to combine. Reserve remaining paprika mixture in jug.
- Add fish to cumin mixture in dish. Turn to coat. Cover. Refrigerate for 15 minutes to allow avours to develop.
- Heat a large greased non-stick frying pan on medium-high heat. Cook fish for 3 to 4 minutes each side or until browned and just cooked through.
- Meanwhile, make Broccoli Tabouleh: Finely chop parsley stems and roughly chop leaves. Place broccoli, parsley, chickpeas, tomato, capsicum, onion and almonds in a large bowl. Toss to combine. Add reserved paprika mixture. Toss to combine.
- Divide tabouleh among serving plates. Top with fish. Serve with lemon wedges.
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Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set