Chermoula fish with chickpea and mushroom salad

Chermoula fish with chickpea and mushroom salad

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  • 0:20 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Moroccan-style fish is served on a bed of colourful salad to create a vibrant and healthy family meal.

Featured in
Snapper recipes, Lower GI


  • 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


  • Step 1
    Wash 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 2
    Add fish and turn to coat. Cover and refrigerate for 10 minutes. Pick leaves from remaining coriander and reserve.
  • Step 3
    Meanwhile, 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 4
    Heat 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 5
    Spoon salad onto plates. Top with fish. Sprinkle over coriander leaves. Serve.

  • High protein
  • Low carb
  • Low sugar
  • Lower gi


  • 2197 kj


  • 28g

    Fat Total

  • 5g

    Saturated Fat

  • 9g


  • 49g


  • 122mg


  • 343.3mg


  • 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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