Sumac and za’atar encrusted snapper with roasted chickpea salad

Sumac and za’atar encrusted snapper with roasted chickpea salad

By
From
Cooking from the Heart
Serves
4
Photographer
Mark Roper

Enjoying the special range of fresh Australian seafood, and eager to explore delicious ways of presenting it, I use classic snapper here, and for succulence cook it in a Middle Eastern style, with classic flavours and traditional herbs and spices from across the ocean.

Ingredients

Quantity Ingredient
2 eggs
4 snapper fillets, each cut into 4 pieces
150g potato flour
1/3 cup za’atar
1/3 cup sumac
1 cup vegetable oil
coriander, to garnish
lemon zest strips, to garnish

Roasted chickpea salad

Quantity Ingredient
400g canned organic chickpeas, drained
1 tablespoon olive oil
2 bunches coriander, roughly chopped
1 cup pine nuts, lightly toasted

Dressing

Quantity Ingredient
3 garlic cloves, finely chopped
2 red chillies, finely chopped
2 lemons, juiced
3 tablespoons olive oil

Method

  1. Preheat the oven to 180°C.
  2. In a bowl, whisk the eggs lightly with some sea salt and freshly ground black pepper, then add the fish and gently mix to coat. Let it sit for a few minutes.
  3. Mix the flour, za’atar and sumac in a bowl, then gently mix the fish pieces around in the mixture, completely coating them. Set the fish aside on a tray for frying just before serving.
  4. To make the chickpea salad, spread the chickpeas on a baking tray, drizzle with the oil and toss to coat. Roast for 8 minutes, then leave to cool for a few minutes. Gently toss them in a bowl with the coriander and pine nuts. Combine the dressing ingredients in a small bowl and season with sea salt and freshly ground black pepper, then pour the dressing over the salad.
  5. Heat half the oil in a heavy-based frying pan (preferably cast-iron) over high heat. Fry half the fish until golden, about 1 minute on each side. Drain the cooked fish on paper towel. Heat the remaining oil fry the remaining fish and drain on paper towel.
  6. Spread the chickpea salad on a wide, shallow serving platter and scatter the snapper pieces on top. Garnish with coriander and lemon zest and serve.
Tags:
Jewish
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