with Broccoli Tabouleh

Super Food Ideas - - CONTENTS -


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.

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