Moroccan-style fish is served on a bed of colourful salad to create a vibrant and healthy family meal.
Ingredients
- 1 bunch coriander
- 1 teaspoon ground cumin
- 2 teaspoons ground paprika
- pinch chilli flakes
- 2 garlic cloves, sliced
- 3 limes, juiced
- 100ml olive oil
- 4 (200g each) snapper fillets, skin removed
- 400g can chickpeas, drained, rinsed
- 1 green capsicum, thinly sliced
- 3 ripe tomatoes, halved, deseeded, thinly sliced
- 1 red onion, halved, thinly sliced
- 200g button mushrooms, thinly sliced
Method
- Step 1Wash coriander. Separate 3 stalks from bunch. Roughly chop leaves and roots and place in a food processor. Add cumin, paprika, chilli, garlic, 1/4 cup lime juice and 2 tablespoons oil. Process until smooth. Pour spice mixture into a ceramic dish.
- Step 2Add fish and turn to coat. Cover and refrigerate for 10 minutes. Pick leaves from remaining coriander and reserve.
- Step 3Meanwhile, combine chickpeas, capsicum, tomato, onion, mushrooms, 2 tablespoons lime juice and 2 tablespoons oil in a bowl. Season with pepper. Toss gently to combine.
- Step 4Heat remaining 1 tablespoon oil in a non-stick frying pan over medium-high heat. Cook fish pieces for 2 minutes each side or until cooked through.
- Step 5Spoon salad onto plates. Top with fish. Sprinkle over coriander leaves. Serve.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2197 kj
Energy
28g
Fat Total
5g
Saturated Fat
9g
Fibre
49g
Protein
122mg
Cholesterol
343.3mg
Sodium
5g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: Steve Brown
- Publication: Super Food Ideas
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