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Preheat the oven to 100˚C, gas mark ¼ . Heat 1 tsp sunflower oil in a non-stick frying pan. Season the fish. When the pan is hot, add the fish, skin-side down, and sear for 2½ -3 minutes, until the flesh is opaque almost all the way through and the skin is golden at the edges. Turn over, remove the pan from the heat and leave to cook for a further 1 minute in the residual heat. Transfer the fish to a plate and keep warm in the oven.
Return the pan to a high heat with the remaining 1 tsp oil. Add the broccoli and cook for 3 minutes, until charred in places. Add the garlic, lemon zest and 2 tbsp water. Cover and let steam for 1 minute until the broccoli is just tender.
Mix the lemon juice, olive oil and chermoula paste; season. Transfer the broccoli to a plate. Add the chickpeas to the pan to crisp up for a few minutes. Toss in most of the chermoula dressing, then pile onto plates with the broccoli. Top with the fish and remaining dressing. Sprinkle with chilli flakes, if using.
Chermoula can be used in marinades and dressings; its Middle-Eastern flavours of cumin, coriander and lemon make a great partner for fish, chicken and lamb.
Typical values per serving when made using specific products in recipe
Energy | 1,799kJ/ 453kcals |
|---|---|
Fat | 23.1g |
Saturated Fat | 3.7g |
Carbohydrates | 23.8g |
Sugars | 3.2g |
Fibre | 11.6g |
Protein | 31.6g |
Salt | 0.84g |
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