Fish Main

Pan-fried snapper with spiced chickpeas

Name: Pan-fried snapper with spiced chickpeas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoons extra virgin olive oil; 1 onion, finely chopped; 1 tablespoon chopped fresh thyme; Pinch of dried chilli flakes; 2 x 400g can chickpeas, rinsed, drained; 4 ripe tomatoes, chopped; 4 x 175g snapper fillets with skin on; Olive oil spray; 1/4 cup chopped flat-leaf parsley; 1 garlic clove, crushed; Zest of 1 lemon

Rate now

20m

25m

Jump to recipe

by Louise Pickford

Food stylist and author

Oct 03, 2015

Perfect as a mid-week meal or special enough to serve to guests, this restaurant-quality pan-fried fish bursts with flavour.

2 tablespoons extra virgin olive oil
1 onion, finely chopped
1 tablespoon chopped fresh thyme
Pinch of dried chilli flakes
2 x 400g can chickpeas, rinsed, drained
4 ripe tomatoes, chopped
4 x 175g snapper fillets with skin on
Olive oil spray

Gremolata

1/4 cup chopped flat-leaf parsley
1 garlic clove, crushed
Zest of 1 lemon

Method

1.

Heat the oil in a saucepan over low heat. Gently fry the onion, thyme and chilli flakes, stirring occasionally, for 10 minutes or until the onion softens. Add chickpeas and tomatoes, increase the heat to medium-high, bring to a simmer, then cover, reduce heat to low and cook gently for 10 minutes or until mixture thickens.
2.

Meanwhile, heat a large frypan over medium-high heat. Season the snapper fillets and spray with oil on both sides. Cook, skin-side down, for 3 minutes, then turn and cook for a further 3 minutes or until cooked through.
3.

For the gremolata, combine all of the ingredients in a small bowl with some sea salt and freshly ground black pepper. Divide chickpeas among plates, top with fish, then serve sprinkled with gremolata.