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How to make Quick crusted fish with chickpea tabouli

Yield = 4
Prep time: 0:10
Cook time: 0:05
Total time: 0:15

Ingredients

  • 45g pkt pistachio dukkah
  • 500g white fish fillets (such as basa, hoki or pink ling), cut into 4cm strips
  • 1 tablespoon olive oil
  • 400g can chickpeas, rinsed, drained
  • 200g Perino tomatoes, halved
  • 1 Lebanese cucumber, halved lengthways, thickly sliced
  • 4 spring onions, thinly sliced
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup mint leaves
  • 1 lemon, zested, juiced

Method

  • Step 1 Place the dukkah on a large shallow plate. Roll the fish in the dukkah to lightly coat.
  • Step 2 Heat half the oil in a large frying pan over medium heat. Cook the fish, in batches, turning, for 2 mins or until golden brown and just cooked through.
  • Step 3 Meanwhile, combine the chickpeas, tomato, cucumber, spring onion, parsley and mint in a large bowl. Add the lemon zest, lemon juice and remaining oil. Season. Toss to combine.
  • Step 4 Serve the fish with the tabouli.