Quick & Easy

Lemon and basil fish with chickpea salad

lemon and basil fish with chickpea salad



1.Combine half the oil with chilli and a third of the basil in medium bowl. Cut 2 slits in skin of each fish fillet; add fish to oil mixture, turn to coat in mixture.
2.Cook fish, skin-side down, in heated oiled large frying pan 2 minutes; turn, cook a further 3 minutes or until cooked through. Transfer to plate; cover fish, stand 5 minutes.
3.Heat remaining oil in same pan; cook garlic, stirring, 30 seconds. Add chickpeas, stock and capsicum; simmer, uncovered, 3 minutes or until stock is almost evaporated.
4.Meanwhile, using a vegetable peeler, peel rind from lemon; slice rind thinly. Juice lemon; add 2 tablespoons of juice to chickpeas with rind. Stir in remaining basil. Serve salad with fish.

We used blue-eye fillets in this recipe.


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