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Yoghurt marinated fish with chickpea and herb salad

Yoghurt marinated fish with chickpea and herb saladAustralian Women's Weekly


Yoghurt marinated fish
Chickpea and herb salad


1.Combine the yoghurt, garlic, ginger, spices and fish in a medium bowl. Cover, refrigerate for 3 hours.
2.Remove the fish from the marinade; discard the marinade. Cook the fish on a heated oiled barbecue flat plate (or grill) for about 3 minutes on each side, or until just cooked.
3.Meanwhile, to make the chickpea and herb salad, combine the watercress, chickpeas, olive oil and lime juice in a large bowl; season to taste with salt and freshly ground black pepper.
4.Serve the fish with salad and lime wedges.

Not suitable to freeze or microwave.


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