Fish Main

Baked snapper with chickpea salt and freekeh salad

Name: Baked snapper with chickpea salt and freekeh salad
Cook time: 105 min
Total time: 105 min
Yield: 4
Ingredients: 400g can chickpeas, rinsed, drained; 1 tsp each ground cumin, coriander seeds and dried chilli flakes; 200g freekeh; 2 x 450g whole snapper, cleaned, scaled; 6 garlic cloves, bruised; 1 bunch coriander, leaves picked, roots reserved; 4 kaffir lime leaves, torn, plus extra shredded to serve; 80ml olive oil; 4 spring onions, cut into 5cm lengths; Juice of 1 lime; 40.00 ml apple cider vinegar; 1 telegraph cucumber, thinly sliced; 2 mangoes, sliced; 1/3 bunch mint, leaves picked

Rate now

1h 45m

Baked snapper with chickpea salt and freekeh salad

Jump to recipe

by Shannon Harley

delicious. team

Mar 22, 2016

Loaded with herbs and spices, this dish transforms the humble snapper into something supremely special.

400g can chickpeas, rinsed, drained
1 tsp each ground cumin, coriander seeds and dried chilli flakes
1 1/4 cups (200g) freekeh
2 x 450g whole snapper, cleaned, scaled
6 garlic cloves, bruised
1 bunch coriander, leaves picked, roots reserved
4 kaffir lime leaves, torn, plus extra shredded to serve
1/3 cup (80ml) olive oil
4 spring onions, cut into 5cm lengths
Juice of 1 lime
2 tbs apple cider vinegar
1 telegraph cucumber, thinly sliced
2 mangoes, sliced
1/3 bunch mint, leaves picked

Method

1.

Preheat oven to 150°C. To make the chickpea salt, line a baking tray with baking paper, then spread over chickpeas. Roast for 1 hour or until dry. Cool slightly, then whiz in a food processor with cumin, coriander seeds, chilli and 1 1/2 tsp salt flakes until roughly ground.
2.

Meanwhile, bring a large saucepan of water to the boil. Add freekeh and cook, stirring occasionally, for 30 minutes or until tender. Drain and rinse under cold water. Drain well. Transfer to a serving bowl and set aside.
3.

Increase oven to 180°C. Rinse fish and pat dry with paper towel. Score skin on an angle 3 times on each side and place on a baking paper-lined baking tray. Fill fish cavities with garlic, coriander roots and torn kaffir leaves. Drizzle each fish with 1 tbs oil, then scatter spring onion around the fish and bake for 15 minutes or until flesh is opaque and flakes easily.
4.

Whisk lime juice, vinegar, remaining 2 tbs oil and 1/4 cup chickpea salt in a bowl. Pour over freekeh and toss to combine. Top with roasted spring onion, cucumber, mango, mint and coriander leaves.
5.

Garnish the fish with extra shredded kaffir lime, then serve with the freekeh salad and remaining chickpea salt.