Barbecued fish with chickpea puree and Sicilian tomato sauce

Recipes / Fish

Garlic adds flavour to any dish and its the secret to this nutty chickpea puree served with fresh barbecued fish.

Recipe «Barbecued fish with chickpea puree and Sicilian tomato sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 1:10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 whole garlic bulb, 80ml olive oil, 2 x 400g cans chickpeas, rinsed, drained, 125ml Massel chicken style liquid stock, 45g pine nuts , 12 drained anchovy fillets, 3 x 200g punnets grape tomatoes, 4 skin-on white fish fillets , 45g currants, 1/3 cup fresh mint leaves, 1/3 cup fresh continental parsley leaves.

Ingredients:

  • 1 whole garlic bulb 
  • 80ml olive oil 
  • 2 x 400g cans chickpeas, rinsed, drained 
  • 125ml Massel chicken style liquid stock 
  • 45g pine nuts 
  • 12 drained anchovy fillets 
  • 3 x 200g punnets grape tomatoes 
  • 4 skin-on white fish fillets 
  • 45g currants 
  • 1/3 cup fresh mint leaves 
  • 1/3 cup fresh continental parsley leaves 

Instructions

  1. Preheat oven to 180°C. Trim 5mm from the top of the garlic bulb. Drizzle over a little of the oil and rub to coat. Bake for 50 minutes or until soft and golden.
  2. Peel the skin from 5 garlic cloves (see note). Discard skin. Place the garlic flesh in the bowl of a food processor. Add the chickpeas and stock, and process until smooth. Transfer to a microwave-safe bowl. Taste and season with salt and pepper. Cover with plastic wrap.
  3. Place the pine nuts in a large frying pan over medium heat. Cook, stirring often, for 3 minutes or until golden. Transfer to a bowl.
  4. Reserve 3 teaspoons of the oil. Heat the remaining oil in the frying pan over medium heat. Add the anchovies and cook, stirring, for 1 minute. Add the tomatoes. Reduce heat to medium-low and cook, stirring occasionally, for 8 minutes or until the tomatoes are soft.
  5. Preheat a barbecue flat plate on medium-high. Brush both sides of the fish with the reserved oil. Season with salt and pepper. Add to the barbecue and cook for 2-3 minutes each side or until golden and the fish flakes when tested with a fork in the thickest part.
  6. Meanwhile, heat the chickpea puree in the microwave on high/800watts/100%, stirring once, for 3 minutes or until heated through.
  7. Add the pine nuts, currants, mint and parsley to the tomato mixture. Season with pepper. Toss to combine.
  8. Divide puree and fish among serving plates. Top with tomato mixture to serve.