Gluten-free paprika fish with broccoli tabouleh

Recipes / Fish

Not only is this paprika fish gluten-free, its also heart-friendly, lower GI and delicious!

Recipe «Gluten-free paprika fish with broccoli tabouleh» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 3 tsp sweet paprika, 1 tbsp finely grated lemon rind, 1/2 cup lemon juice, 1/4 cup extra virgin olive oil, plus extra for greasing, 2 tsp cumin seeds , 4 x 150g skinless, boneless firm white fish fillets, Lemon wedges, to serve, 1/2 bunch fresh flat-leaf parsley , 1 head broccoli, coarsely grated, 400g can chickpeas, drained, rinsed, 200g grape tomatoes, sliced into rounds, 1 small green capsicum, finely chopped, 2 green onions, thinly sliced, 1/2 cup gluten-free dry-roasted almonds, finely chopped.

Ingredients:

  • 3 tsp sweet paprika 
  • 1 tbsp finely grated lemon rind 
  • 1/2 cup lemon juice 
  • 1/4 cup extra virgin olive oil, plus extra for greasing 
  • 2 tsp cumin seeds 
  • 4 x 150g skinless, boneless firm white fish fillets 
  • Lemon wedges, to serve 
  • 1/2 bunch fresh flat-leaf parsley 
  • 1 head broccoli, coarsely grated 
  • 400g can chickpeas, drained, rinsed 
  • 200g grape tomatoes, sliced into rounds 
  • 1 small green capsicum, finely chopped 
  • 2 green onions, thinly sliced 
  • 1/2 cup gluten-free dry-roasted almonds, finely chopped 

Instructions

  1. 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.
  2. Add fish to cumin mixture in dish. Turn to coat. Cover. Refrigerate for 15 minutes to allow avours to develop.
  3. 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.
  4. 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.
  5. Divide tabouleh among serving plates. Top with fish. Serve with lemon wedges.