Moroccan Fish with Spiced Chickpeas and Chopped Salad

Moroccan Fish with Spiced Chickpeas and Chopped Salad

Ready in 40 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, January 20, 2019.



  • 150g yoghurt
  • 1 pack Moroccan chutney


  • ½ bag baby spinach
  • 1 capsicum, diced 2cm
  • ¼ red onion, finely diced
  • 2 tomatoes, diced 2cm
  • ½ telegraph cucumber, cut in half and thinly sliced


  • 1 can chickpeas, drained and rinsed
  • ¾ tsp fish spice mix


  • 1 pack market fish
  • 2 tsp fish spice mix


  • ½ pack feta cheese crumbled
  • 1 bunch coriander, chopped


  1. Prep dressing. Mix together yoghurt and Moroccan chutney in a salad bowl. Remove half dressing and set aside for serving.
  2. Prep salad. Add all salad ingredients to bowl with dressing and toss well to combine.
  3. Prep & cook spiced chickpeas. Heat 1 tsp oil in a non-stick fry-pan on medium heat. Add chickpeas and first measure of fish spice mix to pan and cook for 2-3 minutes, until golden. Set chickpeas aside and reserve pan.
  4. Prep fish. Pat fish dry and cut any larger fillets in half. Season and rub with fish spice.
  5. Cook fish. Return pan to heat with 1 tsp oil. Cook fish, in two batches, for about 2 minutes each side (depending on thickness), or until just cooked through. Use another 1 tsp oil for second batch. Rest, covered.
  6. Prep garnishes.
  7. Serve salad topped with fish, chickpeas, remaining dressing, feta and coriander. READY

Nutritional Information

Energy 1651 kj
395 kcal
Protein 41.9g
Carbohydrate 22.8g
Fat 14.1g