Ingredients
- 3 tablespoons Olive oils
- 3 Leeks (Shredded)
- 1 Shredded lemon zest
- 3 Cloves garlics (Sliced)
- 2 x 400 gms Chickpeas tins (Drained and rinsed)
- 1/4 cup Chopped flat-leaf parsleys
Cumin-fried fish
- Red curry paste
- 1 tablespoon Butter
- 1 tablespoon Olive oil
- 1 tablespoon Cumin ground
- 1 Small Red chilli (Seeded and chopped)
- 4 x 200 gms Firm white-fleshed fishes (Cut into pieces)
Instructions
- Heat a frying pan over medium heat. Cook the oil, leeks and lemon zest, stirring occasionally, for 8 minutes or until the leeks are golden and a little crisp. Add the garlic and cook for 1 minute. Add the chickpeas and cook for 5 minutes or until heated through. Stir through the parsley.
- To cook the fish, heat a frying pan over medium heat. Add the butter, Olive oil, cumin and chilli and cook for 3 minutes. Add the fish to the pan and cook for 2-3 minutes on each side or until just cooked through.
- Place the chickpeas on serving plates, place the fish on the side and serve with a lime wedge.
Notes
Serves 4.