Chermoula Fish With Chickpea And Mushroom Salad

Moroccan-style fish is served on a bed of colourful salad to create a vibrant and healthy family meal.

The ingredient of Chermoula Fish With Chickpea And Mushroom Salad

• 1 bunch coriander
• 1 tsp ground cumin
• 2 tsp ground paprika
• pinch chilli flakes
• 2 garlic cloves sliced
• 3 limes juiced
• 100ml olive oil
• 4 200g each snapper fillets skin removed
• 400g can chickpeas drained rinsed
• 1 green capsicum thinly sliced
• 3 ripe tomatoes halved deseeded thinly sliced
• 1 red onion halved thinly sliced
• 200g button mushrooms thinly sliced

The Instruction of chermoula fish with chickpea and mushroom salad

• wash coriander separate 3 stalks from bunch roughly chop leaves and roots and place in a food processor add cumin paprika chilli garlic 1 4 cup lime juice and 2 tablespoons oil process until smooth pour spice mixture into a ceramic dish
• add fish and turn to coat cover and refrigerate for 10 minutes pick leaves from remaining coriander and reserve
• meanwhile combine chickpeas capsicum tomato onion mushrooms 2 tablespoons lime juice and 2 tablespoons oil in a bowl season with pepper toss gently to combine
• heat remaining 1 tablespoon oil in a non stick frying pan over medium high heat cook fish pieces for 2 minutes each side or until cooked through
• spoon salad onto plates top with fish sprinkle over coriander leaves serve

Nutritions of Chermoula Fish With Chickpea And Mushroom Salad

fatContent: 525 083 calories
saturatedFatContent: 28 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 15 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent: n a
cholesterolContent: 49 grams protein
sodiumContent: 122 milligrams cholesterol

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