Egyptian Spiced Fish with Chickpeas & Lemon
Method
Season the fish with cumin, ground coriander, sweet paprika, turmeric, salt and black pepper.
Heat half of the olive oil in a large non-stick skillet over medium heat.
Add the fish and cook for 3–4 minutes on each side until lightly golden and cooked through. Transfer to a plate.
Add the remaining olive oil to the skillet, followed by the red onion and courgette. Cook for 4–5 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Stir in the chickpeas and cherry tomatoes and cook for 3–4 minutes until warmed through.
Return the fish to the skillet and drizzle with fresh lemon juice.
Sprinkle with fresh parsley and coriander, then serve warm.
Add the lemon juice only at the end of cooking to keep its flavour bright and fresh. For the best texture, use firm white fish that will hold its shape when returned to the skillet.
Nutrition Facts
Per serving
