Pan-fried fish fillets with tomato and chickpea salad

8saves
21min


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This quick and easy meal is perfect for a hot day when the kitchen is the last place you want to be.

Zoë Harpham

Ingredients
Serves: 4 

  • salt and freshly ground black pepper
  • 4 skinless white fish fillets, each about 150 g
  • 3 tomatoes, cut into cubes
  • 2 lebanese cucumbers, sliced
  • 400 g tin chickpeas, drained and rinsed
  • 1 bunch flat-leaf parsley, leaves only
  • ½ cup kalamata olives
  • 2 tablespoons lemon juice
  • ⅓ cup olive oil
  • 1 garlic clove, chopped
  • TO SERVE
  • wedges of lemon

Directions
Preparation:15min  ›  Cook:6min  ›  Ready in:21min 

  1. Lightly season the fish fillets on both sides, then set aside while you make the salad.
  2. To make the salad, put the tomatoes, cucumbers, chickpeas, parsley and olives in a large bowl and toss gently. Dress with the lemon juice, ¼ cup of the olive oil and the garlic, then season to taste.
  3. Heat a non-stick frying pan over a moderate heat, then add the remaining oil. Pan-fry the fillets for 2–3 minutes on each side, or until the fillets are golden brown and just cooked in the centre when tested with a fork.
  4. To serve, divide the salad among four plates and top with a fish fillet. Serve with a lemon wedge on the side.

cook's tips

• Use swordfish, barramundi or ling fillets and cut them into 150 g portions. Because their texture is quite meaty and chunky they suit this dish perfectly. * • Try cooking the fish fillets on a barbecue hotplate or chargrill pan to give them an underlying smoky flavour.

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