Pan-fried snapper with spiced chickpeas

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Pan-fried snapper with spiced chickpeas

(4) Rate it

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Perfect as a mid-week meal or special enough to serve to guests, this restaurant-quality pan-fried fish bursts with flavour.

Featured in
Snapper recipes, Nutrition information

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 1 tablespoon chopped fresh thyme
  • Pinch of dried chilli flakes
  • 2 x 400g can chickpeas, rinsed, drained
  • 4 ripe tomatoes, chopped
  • 4 x 175g snapper fillets with skin on
  • Olive oil spray

Gremolata

  • 1/4 cup chopped flat-leaf parsley
  • 1 garlic clove, crushed
  • Zest of 1 lemon

Method

  • Step 1
    Heat the oil in a saucepan over low heat. Gently fry the onion, thyme and chilli flakes, stirring occasionally, for 10 minutes or until the onion softens. Add chickpeas and tomatoes, increase the heat to medium-high, bring to a simmer, then cover, reduce heat to low and cook gently for 10 minutes or until mixture thickens.
  • Step 2
    Meanwhile, heat a large frypan over medium-high heat. Season the snapper fillets and spray with oil on both sides. Cook, skin-side down, for 3 minutes, then turn and cook for a further 3 minutes or until cooked through.
  • Step 3
    For the gremolata, combine all of the ingredients in a small bowl with some sea salt and freshly ground black pepper. Divide chickpeas among plates, top with fish, then serve sprinkled with gremolata.

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

Nutrition

  • 1781 kj

    Energy

  • 15g

    Fat Total

  • 3g

    Saturated Fat

  • 9g

    Fibre

  • 46g

    Protein

  • 107mg

    Cholesterol

  • 468.45mg

    Sodium

  • 6g

    Carbs (sugar)

  • 23g

    Carbs (total)

All nutrition values are per serve
  • Author: Louise Pickford
  • Image credit: Ian Wallace
  • Publication: Taste.com.au

Source: taste.com.au

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