Middle Eastern style fish with green bean and chickpea salad

"I love cooking with Middle Eastern flavours, and this is a twist on a classic." - Tania Elisha (Home cook of the year finalist 2012)

Recipe «Middle Eastern style fish with green bean and chickpea salad» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 2 large brown onions, thinly sliced, 2 tsp balsamic vinegar, 55g currants, 55g pine nuts, toasted , 80ml tahini, 60ml lemon juice, 60ml water , 90g Tamar Valley Greek Style Yoghurt, 2 garlic cloves, crushed, 10g butter, 4 skinless firm white fish fillets, Ground cumin, to serve, Grilled lemon halves, to serve, 60ml extra virgin olive oil, 1 tbsp lemon juice.

Ingredients:

• 2 tbsp olive oil 
• 2 large brown onions, thinly sliced 
• 2 tsp balsamic vinegar 
• 55g currants 
• 55g pine nuts, toasted 
• 80ml tahini 
• 60ml lemon juice 
• 60ml water 
• 90g Tamar Valley Greek Style Yoghurt 
• 2 garlic cloves, crushed 
• 10g butter 
• 4 skinless firm white fish fillets 
• Ground cumin, to serve 
• Grilled lemon halves, to serve 
• 60ml extra virgin olive oil 
• 1 tbsp lemon juice 
• 1 tsp Dijon mustard 
• 400g green round beans, trimmed 
• 400g can chickpeas, rinsed, drained 
• 1/2 cup fresh continental parsley leaves 

Instructions

1. Heat 1 tablespoon oil in a large frying pan over low heat. Add the onion and season with salt. Cook, stirring occasionally, for 15 minutes or until golden and soft. Stir in the vinegar. Cook for 10 minutes or until caramelised. Remove from heat. Stir in the currants and pine nuts.
2. Meanwhile, combine the tahini, lemon juice and water in a small bowl until smooth. Stir in the yoghurt and garlic. Season with salt.
3. To make the green bean and chickpea salad, combine the oil, lemon juice and mustard in a screw-top jar. Season. Shake to combine. Cook the beans in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold water. Drain. Combine the beans, chickpeas and parsley in a large bowl. Drizzle over the dressing and toss to combine.
4. Heat butter and remaining oil in a frying pan over medium heat. Cook fish for 3-5 minutes each side or until cooked through.
5. Divide the bean mixture among plates. Top with the fish and spoon over the sauce. Sprinkle with a little cumin and top with onion mixture. Serve with grilled lemon halves.