with Broccoli Tabouleh
SERVES 4 PREP 20 MINUTES (PLUS 15 MINUTES REFRIGERATION) COOK 10 MINUTES
3 teaspoons sweet paprika 1 tablespoon finely grated lemon rind ½ cup lemon juice ¼ cup extra virgin olive oil, plus extra for greasing 2 teaspoons cumin seeds 4 x 150g skinless, boneless firm white fish fillets (see notes) Lemon wedges, to serve Broccoli Tabouleh ½ bunch fresh flat-leaf parsley 1 head (350g) broccoli, coarsely grated (see notes) 400g can chickpeas, drained, rinsed 200g grape tomatoes, sliced into rounds 1 small green capsicum, finely chopped 2 green onions, thinly sliced ½ cup gluten-free dry-roasted almonds, finely chopped 1 Combine the paprika, lemon rind, lemon juice and oil in a small jug. Season with salt and pepper. Transfer 2 tablespoons of mixture to a glass or ceramic dish. Add cumin seeds. Stir to combine. Reserve remaining paprika mixture in jug. 2 Add fish to cumin mixture in dish. Turn to coat. Cover. Refrigerate for 15 minutes to allow flavours to develop. 3 Heat a large greased non-stick frying pan on medium-high heat. Cook fish for 3 to 4 minutes each side or until browned and just cooked through. 4 Meanwhile, make Broccoli Tabouleh Finely chop parsley stems and roughly chop leaves. Place broccoli, parsley, chickpeas, tomato, capsicum, onion and almonds in a large bowl. Toss to combine. Add reserved paprika mixture. Toss to combine. 5 Divide tabouleh among serving plates. Top with fish. Serve with lemon wedges. NUTRITION: (per serve) 2204kj; 29.4g fat; 3.6g sat fat; 44.1g protein; 14.3g carbs; 11.5g fibre; 81mg chol; 384mg sodium.