Recipes - Pan-fried Fish with Chermoula, Chickpea and Roasted-Onion Salad.
This is more a meal than a salad. If you don't want to go to the trouble of soaking the chickpeas overnight (or you forget to) then you can used canned, cooked chickpeas and leave out the bay leaf and halved onion.
35g (1/4 cup) plain flour
1 tablespoon Ground's Za'atar
8 fish fillets (about 100g each)
olive oil for shallow frying
For the salad:
200g (1 cup) dried chickpeas soaked overnight in cold water
1 onion halved
1 bay leaf
6 baby onions peeled and halved
2 cups of roughly chopped flat-leaf parsley
1 tablespoon of olive oil
3 tablespoons of Ground's Chermoula
For the salad, bring a large saucepan of water to the boil, add the drained chickpeas, onion and bay leaf and simmer over medium heat fro 35 minutes, or until chickpeas are tender. Drain, rinse under cold water and throw away the onion, bay leaf and any loose skins. Place the baby onions cut side down on an oven tray. Drizzle with olive oil and roast at 200C for 20 minutes, or until golden. Combine the chickpeas, roasted onion, parsley and half of the Chermoula and toss gently.
Combine the flour and Za'atar and season to taste. Toss the fish fillets in the flour, shaking off any excess. Shallow fry in hot olive oil in batches until golden, and drain on paper towels. Serve the chickpea and onion salad, topped with the fish and drizzled with the remaining Chermoula. If necessary, thin the Chermoula with a little olive oil first.
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