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Moroccan Fish with Chickpeas

Moroccan Fish with Chickpeas

Servings: 4

Ingredients

1 tbsp NOMU Extra Virgin Olive Oil
1 tin chopped, peeled tomatoes
1 tsp fresh ginger, grated
1 clove garlic, crushed
½ tsp NOMU Seafood Rub
2-3 tsp NOMU Moroccan Rub
½ tsp NOMU Spicy Chilli Grinder (optional)
NOMU Sea Salt and NOMU Black Pepper
300g hake fillet
1 tin chickpeas, drained
Juice of half a lemon, or to taste
Fresh coriander leaves, to garnish

Directions

Heat the Olive Oil in a saucepan over medium-high heat. Add the tinned tomatoes, ginger, garlic, Seafood Rub and 1 tsp of the Moroccan Rub. Add a grinding of NoMU Spicy Chilli, season to taste with Salt and Pepper and stir well to combine. Allow to simmer for 5 minutes.

Sprinkle 1-2 tsp Moroccan Rub onto the fish fillet, drizzle with Olive Oil and place onto a hot frying pan over medium-high heat. Cover the pan with a lid and leave the fish to steam for 8-10 minutes or until the flesh just starts to flake apart with a fork.

Add the chickpeas to the sauce and bring back up to a gentle bubble. Remove from the heat, add salt, pepper and lemon juice to taste. Garnish with fresh coriander leaves and serve immediately with the deliciously juicy fish.

Tip: This chickpea dish is also delicious stirred through couscous.

 

*Recipe by Sarah Graham

Ingredients

1 tbsp NOMU Extra Virgin Olive Oil
1 tin chopped, peeled tomatoes
1 tsp fresh ginger, grated
1 clove garlic, crushed
½ tsp NOMU Seafood Rub
2-3 tsp NOMU Moroccan Rub
½ tsp NOMU Spicy Chilli Grinder (optional)
NOMU Sea Salt and NOMU Black Pepper
300g hake fillet
1 tin chickpeas, drained
Juice of half a lemon, or to taste
Fresh coriander leaves, to garnish

Directions

Heat the Olive Oil in a saucepan over medium-high heat. Add the tinned tomatoes, ginger, garlic, Seafood Rub and 1 tsp of the Moroccan Rub. Add a grinding of NoMU Spicy Chilli, season to taste with Salt and Pepper and stir well to combine. Allow to simmer for 5 minutes.

Sprinkle 1-2 tsp Moroccan Rub onto the fish fillet, drizzle with Olive Oil and place onto a hot frying pan over medium-high heat. Cover the pan with a lid and leave the fish to steam for 8-10 minutes or until the flesh just starts to flake apart with a fork.

Add the chickpeas to the sauce and bring back up to a gentle bubble. Remove from the heat, add salt, pepper and lemon juice to taste. Garnish with fresh coriander leaves and serve immediately with the deliciously juicy fish.

Tip: This chickpea dish is also delicious stirred through couscous.

 

*Recipe by Sarah Graham

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