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Spiced fish with chickpea mash and greens
- Spray olive oil
- 1 brown onion
- 1 clove garlic, crushed
- 2cm ginger, finely grated
- 600g can no added salt chickpeas, rinsed and drained
- 1 lemon, rind finely grated and 2 teaspoon juice
- 1 tablespoon olive oil
- 3 tablespoons fresh coriander, finely chopped
- 1 tablespoon wholemeal plain flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 4 x 150g skinless firm white fish fillets (for example ling, blue-eye trevalla, snapper or flathead)
- 2 bunches broccolini, trimmed
- Lemon wedges, to serve
- Coriander, to serve
- Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add onion, garlic and ginger and cook for 2-3 minutes or until softened. Add chickpeas, lemon rind, lemon juice and olive oil and cook for 5 minutes. Roughly mash mixture and stir in coriander. Set aside. Meanwhile, combine flour and spices in a flat bowl. Coat fish in spice mix.
- Spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook fish for 2 minutes each side or until cooked through (depending on the thickness of the fish).
- While fish is cooking, bring a small pan of water to the boil. Add the broccolini and simmer for 4 minutes until tender. Drain.
- Serve fish on top of chickpea mash and greens to the side and garnish with lemon wedge and coriander.
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