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Grilled flathead with Egyptian-style broad beans

Name: Grilled flathead with Egyptian-style broad beans
Yield: 6
Ingredients: 1/4 cup (60ml) olive oil; 1 small red onion, finely chopped; 1 garlic clove, crushed; 1 tsp ground cumin; Juice of 1 lemon; 400g can chickpeas, rinsed, drained; 400g podded broad beans, blanched; 2 tomatoes, seeds removed, finely chopped; 1/2 tsp black peppercorns; 1 tbs fennel seeds, toasted; 1 tbs sumac; Peel of 1 dried lime (black lime, from Middle Eastern grocers); 6 x 270g flathead fillets (skin on), pin-boned

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Light and packed with protein, this fish-focused dish from Greg Malouf is ideal for hot summer nights.

1/4 cup (60ml) olive oil
1 small red onion, finely chopped
1 garlic clove, crushed
1 tsp ground cumin
Juice of 1 lemon
400g can chickpeas, rinsed, drained
400g podded broad beans, blanched
2 tomatoes, seeds removed, finely chopped
1/2 tsp black peppercorns
1 tbs fennel seeds, toasted
1 tbs sumac
Peel of 1 dried lime (black lime, from Middle Eastern grocers)
6 x 270g flathead fillets (skin on), pin-boned

Method

1.

Heat 1 tbs oil in a large frypan over medium heat. Cook onion, stirring, for 2-3 minutes until soft and translucent. Add the garlic and cumin, and cook for 30 seconds or until fragrant. Add lemon juice, chickpeas and 1/2 cup (125ml) water. Season. Bring to a gentle simmer, then stir in broad beans and tomato. Remove from heat, set aside and keep warm.
2.

Place the pepper, fennel seeds, sumac and lime peel in a spice grinder and grind to a fine powder.
3.

Season the flathead on both sides with salt, then sprinkle with the spice mix, reserving 2 tsp to serve. Heat 1 tbs oil in a large frypan over high heat until shimmering. In 2 batches, cook flathead, skin-side down, for 3-4 minutes until crisp, then turn and cook for a further 2-3 minutes until cooked through. Repeat with remaining fillets and oil.
4.

Divide the broad bean mixture among serving plates and top with a flathead. Sprinkle with reserved spice mix to serve.