Middle Eastern style fish with green bean and chickpea salad

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Middle Eastern style fish with green bean and chickpea salad
  • 0:20 Prep
  • 0:40 Cook
  • 4 Servings
  • Capable cooks

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

Featured in
Nutrition information, Main recipes

Ingredients

  • 2 tablespoons olive oil
  • 2 large brown onions, thinly sliced
  • 2 teaspoons balsamic vinegar
  • 55g (1/3 cup) currants
  • 55g (1/3 cup) pine nuts, toasted
  • 80ml (1/3 cup) tahini
  • 60ml (1/4 cup) lemon juice
  • 60ml (1/4 cup) water
  • 90g (1/3 cup) 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

Green bean & chickpea salad

  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 400g green round beans, trimmed
  • 400g can chickpeas, rinsed, drained
  • 1/2 cup fresh continental parsley leaves

Method

  • Step 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.
  • Step 2
    Meanwhile, combine the tahini, lemon juice and water in a small bowl until smooth. Stir in the yoghurt and garlic. Season with salt.
  • Step 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.
  • Step 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.
  • Step 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.

  • High fibre
  • Low carb
  • Lower gi

Nutrition

  • 3288 kj

    Energy

  • 53g

    Fat Total

  • 9g

    Saturated Fat

  • 13g

    Fibre

  • 43g

    Protein

  • 104mg

    Cholesterol

  • 360mg

    Sodium

  • 19g

    Carbs (sugar)

  • 30g

    Carbs (total)

All nutrition values are per serve

Notes

“This dish was a standout for its beautifully balanced elements and perfect beans” – Dr Rosemary Stanton.

  • Author: Reader recipe
  • Image credit: Jeremy Simons
  • Publication: Australian Good Taste

Source: taste.com.au

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