Spice-crusted fish with lemon and spinach chickpeas

Recipes / Fish

Spice up your dinner tonight, with this mixed spice fish dish served with a dollop of creamy Greek yoghurt and lemon.

Recipe «Spice-crusted fish with lemon and spinach chickpeas» 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: 1 tbsp rice flour, 1 1/2 tsp cumin seeds, 1 1/2 tsp coriander seeds, 1 tsp fennel seeds, 1/4 tsp cayenne pepper , 4 skinless white fish fillets, 3 tbsp olive oil, Greek-style yoghurt , Coriander leaves, to serve, Lemon, cut into wedges to serve, 2 tbsp olive oil, 2 large garlic cloves, crushed, 200g punnet grape tomatoes, halved, 2 x 400g can chickpeas, drained, rinsed, 100g punnet spinach leaves, 2 tbsp lemon juice.

Ingredients:

  • 1 tbsp rice flour 
  • 1 1/2 tsp cumin seeds 
  • 1 1/2 tsp coriander seeds 
  • 1 tsp fennel seeds 
  • 1/4 tsp cayenne pepper 
  • 4 skinless white fish fillets 
  • 3 tbsp olive oil 
  • Greek-style yoghurt 
  • Coriander leaves, to serve 
  • Lemon, cut into wedges to serve 
  • 2 tbsp olive oil 
  • 2 large garlic cloves, crushed 
  • 200g punnet grape tomatoes, halved 
  • 2 x 400g can chickpeas, drained, rinsed 
  • 100g punnet spinach leaves 
  • 2 tbsp lemon juice 

Instructions

  1. Spice-Crusted Fish: Combine rice flour, seeds and cayenne pepper with a pinch of salt in a spice grinder and grind until crushed but still having some texture, or use a mortar and pestle. Remove and place mix in a shallow bowl. Add fish and coat on both sides. Heat oil in a large frying pan and cook fish for 2-3 mins on each side, or until golden and cooked through. Remove and place on a plate. Tip out excess oil and wipe pan.
  2. Lemon & Spinach Chickpeas: Heat oil in same frying pan and cook garlic for 1 min. Add tomatoes and stir to coat. Add chickpeas and spinach and stir to wilt spinach. Using back of a spoon, mash a few of the chickpeas to thicken. Add lemon juice and season with salt and pepper. Serve with fish, a dollop of yoghurt and coriander leaves.