- 0:15 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
Turn the catch of the day into a fabulous fish dinner that’s table in less than 30 minutes!
Ingredients
- 2 ripe avocados, halved, stoned, peeled, coarsely chopped
- 125g tin chickpeas, rinsed, drained
- 250g cherry tomatoes, chopped
- 2 fresh red birdseye chillies, seeded, finely chopped
- 1/2 cup coriander leaves
- 1 tablespoon lime juice
- 2 tablespoons plain flour
- 2 teaspoons sumac
- 8 (about 800g) white fish fillets (such as bream or whiting)
- 1 tablespoon vegetable oil
- Mixed salad leaves, to serve
Method
- Step 1Combine the avocado, chickpeas, tomatoes, chilli, coriander and lime juice in a medium bowl. Taste and season with salt and pepper. Set aside.
- Step 2Combine the flour and sumac on a plate and season with salt and pepper. Roll the fish fillets lightly in the flour.
- Step 3Heat the oil in a large frying pan over high heat. Add the fish and cook for 2 minutes each side or until golden brown and just cooked through. Transfer to a plate lined with paper towel.
- Step 4Place the fish on serving plates. Top with avocado salsa. Serve immediately with mixed salad leaves, if desired.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2118 kj
Energy
35g
Fat Total
7g
Saturated Fat
7g
Fibre
36g
Protein
108mg
Cholesterol
196.5mg
Sodium
2g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
Tip: If you are using dried chickpeas, place them in a large saucepan, cover with plenty of water and soak overnight. Rinse, drain, return to saucepan and cover with water, then bring to the boil. Reduce heat to a simmer and cook for 30-40 minutes or until the chickpeas are tender. Drain and cool before use.
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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