Ingredients

300 g snapper fillet 2, seasoned with salt & pepper
1 tablespoon olive oil
50 g rocket
2 teaspoon pink peppercorns roughly crushed
2 tablespoon tahini hulled
2 1/2 tablespoon lemon juice
1 clove(s) garlic crushed
dash salt to taste
dash black pepper to taste
1 teaspoon ground cumin
1 zucchini peeled into ribbons
125 g chickpeas tin, well rinsed
1/2 small red onion thinly sliced

Directions

To make tahini sauce, mix together tahini, 2 tbs lemon juice, 2 tbs water, garlic, cumin and season with salt and pepper. Set aside.

Heat 2 tsp of oil in a frypan. Add in the chickpeas and cook for 2-3 minutes or until just warmed through. Place in a bowl, add the zucchini and onion drizzle with remaining lemon juice and 2 tsp of oil. Adjust seasoning and set aside.

Heat remaining oil in a frypan over medium heat and cook fish for a few minutes on each side until lightly browned, turning once.

Place fish on a bed of rocket, drizzle with tahini sauce, scatter over peppercorns and serve with chickpea salad.

Nutrition

Energy 1849.22kj Calories 441.68cal Protein 39.05g Fibre 7.56g Fat 25.9g Saturated Fat 3.87g Carbs 8.67g Sugar

Grilled Snapper with Tahini Sauce

Ingredients

Directions

Nutrition